Marmalade and Mustard Christmas Glazed Ham is an easy, yet super impressive centrepiece for your family Christmas. This is a favourite with the whole family and is the best in the fridge as leftovers after Christmas.

Marmalade and Mustard Christmas Glazed Ham

The Christmas season has officially begun! I can’t believe it’s already halfway through November and there are only 6 weeks left until Christmas, not even 6 weeks! It’s also the end of our first year at school, our first full year living in beautiful Dunsborough and the year we got our new pet bunnies….. Hunter and Snowy. Call me crazy, but I got the kids early Christmas presents of two rescue bunnies from SAFE Perth. They are best friends, 2 years old and toilet trained and have joined our family perfectly. The kids had been asking for guinea pigs for Christmas all year, but I went with bunnies (close enough) and am hoping it will teach them some daily chores and how to look after their own pets….. well let’s see how long that lasts.

Anyway, back to this amazing ham! Up until recently, I had never even tried making a Christmas ham, thinking it was really involved and I could stuff it up somehow. I didn’t want to risk ruining such a big piece of meat, but after realising it’s already smoked, so there is no risk of over or under cooking it, it’s just all about getting a golden and sticky surface and warming the meat.

The times in this recipe are a rough guide, the best tip is to keep an eye on your ham and when you have a nice sticky surface with a few crispy bits, your ham is done! Get it on the table!

Christmas isn’t Christmas without cranberry sauce. This ham goes perfectly with a really good quality cranberry sauce and crispy, roast potatoes. I can recommend the Cranberry, Champagne and Orange Sauce made by Emma at Crunch Preserves. Get yours online here;

www.crunchpreserves.com.au/chutney-relish-pickle/cranberry-champagne-and-orange-sauce

for a limited time though!

Marmalade and Mustard Christmas Ham

Print Recipe

Description

Christmas Ham with a sticky Marmalade and Mustard Glaze.

Ingredients

Scale

5kg leg of ham / half leg of ham

11/2 cups / 510g marmalade. (1 x 500g jar is fine)

1/4 cup / 70g dijon mustard

cloves to decorate

1/2 teaspoon sea salt flakes

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Instructions

Preheat oven to 200°C.

Place marmalade, mustard and salt into a saucepan over high heat and whisk to combine. Bring to the boil, reduce heat to low and cook for 5–7 minutes until it thickens slightly. Strain out the rind from the marmalade and set aside.

Remove the skin of the ham by using a small knife to cut through the skin around the top of the ham handle. Then on the side where the cut meat is, run the knife between the skin and the fat, using your fingers to separate it even more. Leave as much fat as possible. Start in a corner and peel back the skin.

Use a small, sharp knife to score a diamond pattern over the fat. Push a clove into each diamond and brush ham with the glaze. Cover loosely with aluminium foil to prevent burning then place on a lightly greased wire rack in a baking dish lined with non-stick baking paper.

Roast for 35–40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Remove the foil for the last 5-10 minutes to create some nice crispy edges.

Allow to rest 15 minutes before serving and then glaze again before placing on table.

Notes

This is perfect for leftovers after Christmas, just store in a clean ham bag or pillowcase n the fridge. Wash the bag, towel or pillowcase every few days with a splash of vinegar in the water. Dry and use again.