classic marmalade-glazed ham

  • 1 cup (340g) orange marmalade
  • ¼ cup (90g) honey 
  • ½ cup (125ml) orange juice 
  • 5–6kg ham leg, skin removed and trimmed+ 
  • cloves, for studding
  1. Preheat oven to 200°C. Place the marmalade, honey and orange juice in a saucepan over high heat and whisk to combine. Bring to the boil and cook for  5–7 minutes or until thickened slightly. Set aside to cool slightly. 
  2. Using a small, sharp knife, score the ham fat in a diamond pattern and cover the hock with aluminium foil. 
  3. Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper. Push a clove into each diamond and brush with the glaze. Cook for 40–50 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Serves 8–10.

+ To remove the skin, use a sharp knife to score the skin around the hock, then use your fingers to gently remove the skin from the ham. Trim any excess fat.

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Tags: christmas, ham, mains,

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