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Cider and Orange Marmalade Baked Ham

Serves
Prep time:
Cooking time:

Whether it’s Christmas or another special occasion, this gloriously golden ham with a lightly spiced chilli and mustard glaze is sure to impress.

Ingredients

Method

  • 4 kilogram cooked ½ leg ham
  • whole cloves
  • Glaze:
  • 3 cups pear cider
  • 1 cup orange marmalade
  • ¼ cup American mustard
  • ½ cup brown sugar
  • 1 tablespoon tomato paste
  • ½-1 teaspoon Sriracha or other chilli sauce
  • Spice Roasted Mandarins:
  • 6 firm-skinned mandarins, halved through the equator
  • ground ginger and turmeric
  • runny honey
View the method

Glaze: Put all the ingredients in a medium saucepan and bring to the boil, whisking to dissolve the mustard. Cook for 15 minutes until reduced and a little syrupy. 

Cool then refrigerate until ready to use. The glaze can be made several days ahead of using.

Preheat the oven to 150°C fan bake.

Ham: Remove the skin from the ham using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock.

Stud the fat with cloves.

Place the ham in a foil-lined baking dish, bringing the foil right up the sides of the dish. 

Spoon over the glaze, making sure some of the orange peel from the marmalade is sitting on top of the ham.

Bake for about 1½ hours, basting every 30 minutes, until the ham is a good golden colour and hot through to the centre. Leave to rest for 20 minutes before transferring to a serving platter. 

To serve: Place your desired wrapping around the ham hock and secure with kitchen string. Serve the ham hot, warm or at room temperature.

 

Spice Roasted Mandarins

Roast as many mandarins as desired to accompany the ham.

Preheat the oven to 180°C fan bake.

Place the mandarins cut side up in a shallow baking dish. Top each one with a pinch of ginger and turmeric then a drizzle of honey.

Add 2 tablespoons of water to the dish and roast until tender, occasionally spooning over the pan juices. Eat the orange segments not the skins. 

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