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Marmalade Glazed Ham

Serves 8-10 people

15 minsmins Prep

1 hourmins Cook

Recipe by @wholesomecook

Quintessentially Christmas, this Barker’s Breakfast Marmalade glazed ham is perfect for Christmas lunch. Leftovers go so well with a breakfast spread on Boxing Day too!

By Barker's

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Ingredients

  • 1 Bone-in, skin-on leg ham
  • 1 jar Barker's Breakfast Marmalade
  • 3 Tbsp Maple syrup
  • 2 tsp Cinnamon, ground
  • 1 tsp Cloves
  • 1 Tbsp Dijon mustard

Method

  1. Preheat oven to 180˚C/160˚C fan-forced
  2. To remove the skin off the ham*, use a sharp knife to score the skin around the hock, then use the knife and your fingers to gently remove the skin from the ham, leaving a layer of fat on the ham. Score the ham fat in a diamond pattern and cover the hock with aluminium foil. Place the ham on a lightly wire rack in a baking dish.
  3. Combine glaze ingredients in a small saucepan, stir and bring to a simmer over low heat. Remove from heat.
  4. Brush ham generously with about a third of the glaze.
  5. Cook for 50 minutes*, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Serve warm with extra glaze on the side.
  6. Leftover glazed ham, once cooled, is best stored in a moistened ham bag (or covered with a damp clean kitchen towel) in the fridge for up to 3 days. Slices and hock* can also be frozen for use later.
  1. *NOTES: you can use a whole leg of ham (7-8kg) for this recipe as there will be enough glaze to cover and baste the whole leg, cook a whole leg for 1 hour and 15 minutes. If using half a leg like we have, you can reserve leftover Marmalade Glaze for serving. Freeze the skin (and hock) with some of the fat attached and add it to a pea and ham soup in winter for a tasty flavour addition.

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