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Recipes

Orange marmalade & mustard glazed ham

Prep time 30 minutes Cook time 60 minutes

Serves 18 people
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Ingredients

  • •
    370g jar sweet orange marmalade
  • •
    1/3 cup brown sugar
  • •
    ¼ cup freshly squeezed orange juice
  • •
    ¼ cup maple syrup
  • •
    2 tablespoon Dijon mustard + extra to serve
  • •
    ½ teaspoon All Spice (optional)

Method

  1. 1.
    Make the glaze a few hours before glazing the ham (see tips). Place all glaze ingredients into a medium saucepan. Stir to combine. Bring to the boil, stirring often, over medium-high heat. Reduce heat and simmer for 8-10 minutes or until reduced by one-third. Transfer to a heatproof bowl. Set aside to cool to room temperature.
  2. 2.
    Preheat oven to 180°C/160°C fan-forced.
  3. 3.
    Score the ham fat crossways using a small, sharp knife at 1cm intervals. Wrap the ham hock in foil (this prevents it from burning).
  4. 4.
    Place ham on a greased wire rack in a large baking pan lined with foil (see tips).
  5. 5.
    Brush the ham fat with the glaze. Bake, brushing with the remaining glaze every 20 minutes, for 1 hour or until evenly caramelised. Remove from the oven. Allow the ham to rest for at least 30 minutes before carving.
  6. 6.
    Slice and serve ham, warm or cold, with mustard. See tips for a Festive serving suggestion.

General Information

 You can make the glaze up to 3 days ahead. Cool, cover and store in the fridge. Bring to room temperature before using. 

A Festive serving suggestion, remove the foil and wrap the hock in a strip of folded baking paper, then secure with string or ribbon. Tuck in some fresh bay leaves and rosemary or a native flower.