For many of us, the best thing about Christmas is a big juicy ham.
Ham is a delicious part of the annual Christmas feast — and can be a great leftover snack in the days that follow. Glazed with orange marmalade and Dijon mustard, this delicious ham recipe is great for feeding a crowd. Serve it up alongside the rest of your Christmas spread and store any leftovers in the fridge.
- 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
- 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).
- Place the marmalade, orange juice, mustard, garlic, salt and pepper in a small saucepan over low heat and cook, stirring, until the marmalade has melted and just starts to bubble, and the mixture is well combined.
- Spread the glaze over the ham then place a clove in the middle of each diamond of fat.
- Place the ham on a rack in a baking dish and fill it 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.