Prep Time:

30 minutes

Cook Time:

2.5 Hours




  • Half leg ham
  • 3 tsp dijon mustard
  • 1/4 cup orange juice
  • 1 cup brown sugar
  • 1 jar Buderim Ginger Original Ginger Marmalade
  • Cloves


  1. Preheat oven to 180°C (fan forced 160°C).
  2. Use a small knife to cut around ham shank about 10cm from the end. Run a knife under the rind, around the edge of the ham. Gently lift the rind off by running your fingers between the rind and the fat. Score fat making a diamond pattern.
  3. Place ham in a baking tray, cover with foil and cook for 1.5 hours.
  4. Meanwhile combine mustard, orange juice, sugar and marmalade in a saucepan, stir over medium heat for 5 mins until marmalade dissolves (some whole ginger pieces may not completely disolve). Remove from heat and cool.
  5. Stud the ham with cloves and brush evenly with the glaze.
  6. Bake in oven, basting occasionally, for 1 hour or until golden brown.

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