Marmalade Glazed Ham
Serves 8-10 people
15 mins prep
1 hour min 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
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
- Preheat oven to 180˚C/160˚C fan-forced
- 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.
- Combine glaze ingredients in a small saucepan, stir and bring to a simmer over low heat. Remove from heat.
- Brush ham generously with about a third of the glaze.
- 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.
- 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.
- *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.
