This very easy Marmalade Glazed Ham is a great addition to a festive table. For many people, a Glazed Leg Ham is an essential part of their celebration; it just wouldn’t be the same without one on the table. For...
This very easy Marmalade Glazed Ham is a great addition to a festive table. For many people, a Glazed Leg Ham is an essential part of their celebration; it just wouldn’t be the same without one on the table. For this recipe, we use a simple glaze made from orange juice, orange marmalade, brown sugar, Dijon mustard and ground ginger. The contrasting flavours of sweet, savoury, and slightly spicy combine to make a sticky glaze that turns the ham into a festive centrepiece, whilst adding flavour along the way. The glaze burnishes the skin, and the flesh becomes tender and juicy, turning the ham into a show-stopping centrepiece.
[feast_advanced_jump_to]Why you’ll love this recipe:
Whilst a Glazed Ham is ideal for Christmas Day, it makes for easy entertaining at any time.
For example, think Easter, New Year’s Eve, or any time that friends and family gather. It is so easy to do and always popular.
You will love this recipe for Marmalade Glazed Ham because:
This is a stress-free recipe; simple, easy, and suitable for beginners or experienced cooks alike. It is made from ingredients that are readily available. If you like to get ahead, you can prepare the glaze a day in advance. It is perfect for entertaining; there is less than 30 minutes hands on time, leaving you to prepare your accompaniments. A leg ham is an economical way to serve a large group of people. This Marmalade Glazed Ham is versatile. There are so many ways to enjoy it. Serve it with hot vegetables such as our Whole Roasted Baby Potatoes, our Fresh Peach Salsa or an ever-popular Potato Salad. We have further suggestions below. Leftover ham is so delicious! Use it in soups, pasta bakes or my Ham and Cheese Puff Pastries.Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Leg ham – for this recipe, we have used a cooked half-leg ham, bone-in, as this will be adequate for many families. I prefer the shank end for its appearance and for having the shank to hold whilst carving.
Oranges – we use freshly squeezed orange juice in the glaze and sliced oranges on which to sit the ham in the baking tin.
Orange marmalade – I have used my own marmalade, but you can use a commercial variety. Its sweet, slightly bitter edge perfectly complements the saltiness of the ham.
Light brown sugar – adds a caramel note to the glaze.
Dijon mustard – its pungent, sharp, spiciness adds a great savoury note to the glaze.
Ground ginger – adds great flavour.
How To Make Marmalade Glazed Ham:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Make the Marmalade Glaze:
Add all the ingredients for the glaze to a small saucepan. Whisk to combine, bring to a simmer, stirring to ensure the sugar dissolves and simmer for 5 minutes. Set aside to cool slightly.
2 – Start to prepare the ham:
To prepare the ham, loosen and remove the skin on the ham. To do this, cut around the shank end (the bone end) about 10 cm (4 inches) from the end. Then, use a sharp knife to run around and under the edge of the skin on the cut side of the ham.
3 – Remove the skin:
Insert your fingers under the skin, gently slide them along to separate the skin from the fat. Use the tip of the knife if necessary to further loosen the skin. Peel it back as you go until you can remove it and discard the skin.
4 – Score the fat:
When you have removed the skin, use a small, sharp knife to score the fat in 2 ½ cm (1 inch) diamonds being careful to not cut through to the flesh of the ham.
5 – Line a tray with orange slices:
Line a large, deep baking dish/tray with non-stick baking paper. Add the sliced oranges to the centre of the tray as a trivet on which to sit the ham.
6 – Place the ham on top of the orange:
Place the ham on the sliced oranges on the baking dish/tray. Cover the shank end in foil so it doesn’t burn.
7 – Glaze the ham:
Using a pastry or silicone brush, add ? of the glaze to the top of the ham.
8 – Ready for the oven:
Bake in the oven for 25 minutes.
Carefully remove from the oven, add a further ? of the glaze and bake for another 25 minutes. Turn the dish around when you return to the oven.
Add the remaining glaze and bake for another 20-30 minutes. The ham should be golden. Remove from the oven and carefully transfer the ham to a carving board or serving platter. Allow to rest for 20 minutes.
Serve the Marmalade Glazed Ham on a platter with the oranges underneath.
Tips for success and FAQs:
As always, for the best result, it is important to start with good quality ingredients. The better the quality of the ham, the better it will taste.
No, leave the fat on, it plays an important role. As it melts, it keeps the ham moist.
Resting the ham allows the muscles to relax and the juices redistribute, increasing the flavour and tenderness of the ham. It also makes it easier to carve.
Store it in a special ham bag or clean pillowcase. Rinse the one you use in a solution of 1 cup vinegar to 1 litre of water. Wring out the solution as thoroughly as possible and wrap around the ham. After about 3 days the bag will have dried out and you will need to repeat the process. It will last up to 2 weeks when properly wrapped. If you can’t use it in that time, it is best to freeze it as detailed below.
You certainly can. You can cut it into blocks, wrap well in cling wrap and then in foil before freezing. Alternatively, you can slice some and store in an airtight freezer-safe container for up to 2 months.
Variations and substitutions:
Orange marmalade – use another variety of marmalade or substitute with apricot jam.
Cloves – if you enjoy the flavour that cloves impart, you could stud some of the diamonds with whole cloves after adding the glaze.
Dijon mustard – use seeded mustard if you prefer.
Serving suggestions:
A large part of the pleasure of serving my Marmalade Glazed Ham is the variety of dishes to serve with it.
For a casual gathering, serve it with bread, various condiments, and salads. Guests can assemble their own sandwiches. It is also a great addition to a charcuterie board, served with a variety of cheeses, olives, various antipasti, etc. For a more formal gathering, serve with a variety of side dishes. Some of our favourites are my Charred Corn Salad, Butter Bean Salad or Cauliflower Gratin.A Marmalade Glazed Ham makes any occasion feel special. It is so easy to transform an already beautiful ham into a festive centrepiece which will be a crowd pleaser.
Alex xx
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Marmalade Glazed Ham
Ingredients
For the Ham:
4.5 kg (10 lb) cooked half leg ham – shank end – with bone in and skin on See Note 12 large oranges – cut into 1 cm (0.4 inch) slices, ends trimmedFor the Glaze:
½ cup (125 ml) orange juice – freshly squeezed 1 cup orange marmalade? cup light brown sugar2 tablespoon Dijon mustard See Note 2 1 teaspoon ground gingerInstructions
Video
Notes
We use a cooked ham, not raw. I prefer the shank end for its appearance and for having the shank to hold whilst carving. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). Servings: will depend on what you are serving with the ham. This sized ham should serve 12-16 people generously. Storage: store it in a special ham bag or clean pillowcase. Rinse the one you use in a solution of 1 cup vinegar to 1 litre of water. Wring out the solution as thoroughly as possible and wrap around the ham. After about 3 days the bag will have dried out and you will need to repeat the process. It will last up to 2 weeks when properly wrapped. If you can’t use it in that time, it is best to freeze it as detailed below. Freezing: cut the cooled ham into blocks, wrap well in cling wrap and then in foil before freezing. Alternatively, you can slice some and store in an airtight freezer safe container for up to 2 months. Defrost in the fridge before using.
Nutrition
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