1 x 8-10 kg whole Otway Pork ham leg Cloves, to stud (optional)
Glaze 1 tsp. Chinese 5 spice 3/4 cup marmalade 3/4 cup brown sugar 2 tbs apple cider vinegar 1 tbsp Dijon mustard
Method
1. Remove ham from the fridge 1 hour before baking.
2. Preheat the oven to 180°C and lower rack to bottom shelf.
3. Cut around the hock, and with the tip of a small knife, loosen the rind. Carefully peel rind back with the knife and your hands, ensuring the fat is kept intact.
4. Score a criss-cross pattern in the fat (stud with cloves if you like at this stage). Scoring the ham allows the glaze to stick and the fat to render, creating a glorious golden crust.
5. Place the ham on a rack in a large baking tray that’s lined with foil (this will make washing up much easier).
6. In a small saucepan, add the glaze ingredients and bring to the boil, whisking to combine well. Cook for 5 minutes or until thick.
7. Using a pastry brush, dab half of the glaze over the ham. Add 1 cup of water to the tray.
8. Bake in the oven for about 45 minutes basting every 10-15 minutes until a thick, glazed crust forms.
9. Rest for at least 30 minutes before carving. Serve and enjoy!
Need a delicious glazed ham recipe for your Christmas lunch? This recipe by Justine Schofield will be a go-to for years to come.
This recipe is so easy and will add something special to your festive table this year.
Prefer to serve chicken? Get our Orange Rosemary Roasted Chicken recipe here.
Ingredients (serves 10)
Cooking time 45 minutes
1 x 8-10 kg whole Otway Pork ham leg
Cloves, to stud (optional)
Glaze
1 tsp. Chinese 5 spice
3/4 cup marmalade
3/4 cup brown sugar
2 tbs apple cider vinegar
1 tbsp Dijon mustard
Method
1. Remove ham from the fridge 1 hour before baking.
2. Preheat the oven to 180°C and lower rack to bottom shelf.
3. Cut around the hock, and with the tip of a small knife, loosen the rind. Carefully peel rind back with the knife and your hands, ensuring the fat is kept intact.
4. Score a criss-cross pattern in the fat (stud with cloves if you like at this stage). Scoring the ham allows the glaze to stick and the fat to render, creating a glorious golden crust.
5. Place the ham on a rack in a large baking tray that’s lined with foil (this will make washing up much easier).
6. In a small saucepan, add the glaze ingredients and bring to the boil, whisking to combine well. Cook for 5 minutes or until thick.
7. Using a pastry brush, dab half of the glaze over the ham. Add 1 cup of water to the tray.
8. Bake in the oven for about 45 minutes basting every 10-15 minutes until a thick, glazed crust forms.
9. Rest for at least 30 minutes before carving. Serve and enjoy!
Want more? Click here for our Berry Passionfruit Christmas Pavlova.
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