Christmas · SHARING
24 March 2016
Marmalade Glazed Ham
Sticky marmalade and mustard glaze, a golden finish and fresh cherries on the platter: this is the Christmas ham your table deserves. It’s easier than it looks and feeds a crowd.
Ingredients
- 500g jar orange marmalade
- 70g (¼ cup) Dijon mustard
- 55g (¼ cup) brown sugar
- 2 tbs apple cider vinegar
- 6–7kg whole leg ham
- Fresh cherries, to serve
Method
- Place marmalade, mustard, sugar and cider in a small saucepan over medium heat. Cook, stirring frequently, for 8 minutes or until sugar has melted and combined. Remove glaze from heat and cool slightly.
- Preheat the oven to 180°C fan-forced. Unwrap ham, rinse under cold water and pat dry with paper towel. Use a small sharp knife to cut around the shank, about 10cm from the end.
- Run knife under rind around the edge of the ham. Lift rind in one piece, running your fingers between rind and fat.
- Pour 250ml (1 cup) water into the base of a large roasting pan. Place ham on a wire rack in the pan. Wrap the shank in foil.
- Brush the surface of the ham liberally with the glaze. Bake on the lower shelf of the oven for 30 minutes; brush again with remaining glaze and rotate 180 degrees.
- Bake for a further 25 minutes or until golden. Stand for 15 minutes before carving, to serve.
- To serve, place ham on a large platter garnished with fresh cherries.
Notes
Before purchasing your ham, make sure the size of your ham fits in your home oven.
Wrap the rind of the ham in a damp tea towel. You can use this to store your ham after.
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