Prep Time

20 mins

Cook Time

1 hour




3.5kg semi-boneless picnic shoulder ham
1 small orange, unpeeled, halved and thinly sliced
1 lemon, unpeeled, halved and thinly sliced
15 whole cloves
1/2 cup Buderim Ginger Original Ginger Marmalade
1/2 cup Buderim Ginger Ginger Refresher
1 1/2 tablespoons wholegrain mustard


1) Preheat oven to 180°C or 160°C fan. Line a roasting pan with foil. Using a small knife, cut around ham shank in a zigzag pattern, about 10cm from the end. To remove rind from ham, run a knife under rind right around edge of ham. Gently lift off rind in one piece by running your fingers between rind and fat.

2) Using toothpicks to secure, arrange orange and lemon slices over ham. Stud with cloves. Place ham in prepared pan. Combine Original Ginger Marmalade and Ginger Refresher in a small saucepan over moderate heat. Cook, stirring, for 3-4 mins, or until thickened slightly. Stir in mustard. Brush glaze evenly over ham.

3) Bake, basting occasionally with pan juices, for 55-60 mins, or until golden-brown. Let ham stand for 5 mins. Carve ham to serve.

Helpful Notes

A standard Australian Metric 250mL cup  & 20mL tablespoon measuring set are used

New Zealand Metric tablespoon measure = 15mL or 3 teaspoons

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