Ginger Marmalade Christmas Ham
The festive table has never looked better. A whole leg of ham glazed with Buderim Ginger Marmalade means a sticky, golden main, with a zesty ginger kick that makes tradition feel brand new. This is the centrepiece!
The festive table has never looked better. A whole leg of ham glazed with Buderim Ginger Marmalade means a sticky, golden main, with a zesty ginger kick that makes tradition feel brand new. This is the centrepiece!
Ingredients
- 1 whole leg ham (7–8kg), on the bone
- Whole cloves (optional, for studding)
Glaze
- 1 cup Buderim Ginger Marmalade
- ½ cup brown sugar
- 3 tbsp Dijon mustard
- 3 tbsp apple cider vinegar (or orange juice for a fruitier touch)
- 3 tbsp water
- ½ tsp ground cloves or allspice (optional, for festive spice)
Method
- Preheat oven to 180°C (fan-forced 160°C). Position rack in the lower half of the oven. Line a large roasting pan with baking paper.
- Prepare the ham:
- Using a small sharp knife, cut a line around the shank (about 10cm from the end).
- Run the knife under the rind at the widest edge, then gently lift and peel back the skin, leaving a thin, even layer of fat.
- Score the fat in a diamond pattern (about 2cm wide).
- Make the glaze:
- Place marmalade, sugar, mustard, vinegar, water and spice (if using) in a small saucepan.
- Heat gently, stirring, until sugar dissolves and glaze is glossy.
- Bake the ham:
- Place ham in the prepared pan. Brush generously with glaze.
- Bake for 1½–2 hours, brushing with more glaze every 15–20 minutes, until golden, caramelised and sticky.
- Carve & serve:
- Rest for 15 minutes before carving. Slice thinly and serve warm or cold, with extra glaze on the side.
Products in this recipe
- Rest for 15 minutes before carving. Slice thinly and serve warm or cold, with extra glaze on the side.
