Holy moly, Christmas dinner is going to be good this year! A Christmas ham is a classic and traditional option for many Aussie families around the country and this one really takes this to the next level for the special day. The glaze is backed with flavour and forms a beautiful caramelised finished once it’s been baked in the oven to turn sweet, sticky and delicious. The cloves dotted throughout bring that special Christmas touch and the aroma that wafts through the house once it’s out of the oven is truly mouthwatering. Serve it up alongside the rest of your Christmas spread and store any leftovers in a material bag in the fridge to keep it succulent and flavoursome for weeks to come.
- 2.25kg leg of ham
- 1/2 cup orange marmalade
- 1 tablespoon fresh orange juice
- 1 tablespoon Dijon mustard
- 2 cloves garlic, crushed
- Salt and cracked black pepper
- Whole cloves, to garnish
1. Preheat oven to 180C. Carefully remove the rind from the ham, making sure you don’t trim off too much of the fat. Use a small sharp knife to score the fat into a diamond pattern, about 5mm deep (take care not to cut all the way through to the meat or the fat may fall off during cooking).
Ad. Article continues below.
2. Place the marmalade, orange juice, mustard, garlic, salt and pepper in a small saucepan over low heat and cook, stirring, until marmalade has melted and just starts to bubble, and the mixture is well combined.
3. Spread the glaze over the ham then place a clove in the middle of each diamond of fat.
4. Place the ham on a rack in a baking dish and fill with enough water to cover the base of the dish. Cook for 25 minutes, brushing regularly with glaze mixture, until the surface of the ham is golden and caramelised. Set aside for 15 minutes to rest, then slice and serve warm or cold.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.
Submit your article here