Ginger marmalade glazed ham

Ginger marmalade and ginger ale offer this ham glaze a wonderful hint of spice, while brown sugar and maple syrup impart a lovely caramel colour.

  • 30 mins preparation
  • 1 hr 15 mins cooking
  • Serves 12
  • Print
A perfect Christmas glazed ham needs to have just two things; a wonderful flavor, and a gorgeous, shiny festive appearance. This easy to make dish has all those things in abundance. Tip: if you don't have a barbecue, make sure your ham will fit in the oven before you start.


Ginger marmalade glazed ham
  • 365 gram ginger marmalade
  • 1/3 cup grated fresh ginger
  • 1/3 cup (80ml) maple syrup
  • 1/2 cup (110g) firmly packed light brown sugar
  • 1 cup (250ml) dry ginger ale
  • 7 kilogram cooked leg of ham
  • 2 tablespoon cloves


Ginger marmalade glazed ham
  • 1
    Stir marmalade, ginger, syrup, sugar and ginger ale in a small saucepan; bring to the boil. Reduce heat to medium; simmer, uncovered, for 10 minutes or until reduced by half.
  • 2
    Meanwhile, place oven shelf in lowest position. Preheat oven to 180°C.
  • 3
    Using a sharp knife, cut a zig-zag pattern through ham rind about 12cm from the shank end of leg. Remove rind from ham by sliding your hand between the rind and the fat layer. Discard rind. Score fat diagonally at 2cm intervals to form a diamond pattern. Stud centre of diamonds with cloves.
  • 4
    Place ham on wire rack placed in large baking dish. Wrap shank in foil. Brush ham with half the marmalade mixture. Bake ham, basting with remaining marmalade mixture, about 1¼ hours or until glaze is browned lightly. Serve warm or cold.


If the ham doesn't fit into your oven, or if your oven is full, bake the ham in a covered barbecue, using indirect heat, and following the manufacturer's instructions. Store cold leftover ham in a calico ham bag or clean pillowcase. Ham bags can be purchased from kitchenware stores and major supermarkets If refrigerator space is a problem, remove meat from the bone and refrigerate, covered in plastic wrap, for up to 10 days.

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