In many households Christmas is not complete without a perfectly glazed ham, and this one uses marmalade for a citrusy sweetness and shine. If it’s your first time glazing a ham, watch our food director Fran Abdallaoui go through the process from start to finish in the video here. She shares some great tips. As for what to do with those ham leftovers – check out this recipe collection for some delicious ideas.
Ingredients
Method
Marmalade-glazed ham
Preheat the oven to 180°C (160°C fan-forced).
Cut through rind about 10cm from shank end of leg in decorative pattern. Run thumb around edge of rind just under skin to remove rind. Start pulling rind from shank end to widest edge of ham and discard rind.
Using sharp knife, make shallow cuts in one direction diagonally across fat at 3cm intervals, then shallow-cut in opposite direction, forming diamonds. Do not cut through top fat or fat will spread apart during cooking.
Stir marmalade, sugar and juice in small saucepan over a low heat until sugar dissolves.
Line a large baking dish with overlapping sheets of baking paper (this will make cleaning the dish easier). Place ham on a wire rack in baking dish. Brush ham well with marmalade mixture and cover shank end with foil.
Bake ham 40 minutes and decorate with cloves. Bake a further 40 minutes or until browned all over, brushing occasionally with glaze during cooking. Serve warm or cold.
Test Kitchen tips
- You can also use lime or blood orange marmalade.
- Rest the ham for about 15 minutes before carving it to allow the juices to be absorbed back into the meat.
- Only carve as much ham as you need, then store the rest. This helps keep the leftover ham moist and makes it last longer.
You’ll need these…
Do you take skin off ham before glazing?
You take the ham rind off before glazing as this part is not edible, which means you’d also miss out on enjoying a crisp, delicious glaze if you didn’t remove it. When you’re taking the rind off the ham, make sure you leave as much of the fat on the meat as possible.
Food director Fran Abdallaoui also suggests you could keep the rind that you remove and use it to store the ham, if you don’t have a ham bag.
“Once you’ve glazed your ham and you’ve carved as much as you need, [the rind] is really fantastic to keep the ham that you’re going to store very, very moist,” she said.
“So give that a rinse and then just keep it for later.”
You can watch her glaze a ham and get more tips in the video here, too.
How to keep leftover Christmas ham in the fridge
To store ham on the bone it needs to be wrapped in a seasoned cloth. Ideally, a clean tea towel, a clean pillowcase, large piece of calico fabric, or a purpose-made ham bag. Rinse your cloth of choice in a solution of two cups white vinegar and two litres of water and allow it to dry before wrapping the whole ham in the fabric before storing in the fridge for up to 2 weeks.
Of course, around Christmas it can be hard to find room in the fridge to accommodate a whole ham leg. If this is the case, you can remove the meat from the bone in large chunks and store, wrapped in plastic and then foil, in the fridge or freezer.
