This very easy Marmalade Glazed Ham is a great addition to a festive table. For many people, a Glazed Leg Ham is an essential part of their celebration; it just wouldn’t be the same without one on the table. For this recipe, we use a simple glaze made from orange juice, orange marmalade, brown sugar, Dijon mustard and ground ginger. The contrasting flavours of sweet, savoury, and slightly spicy combine to make a sticky glaze that turns the ham into a festive centrepiece, whilst adding flavour along the way. The glaze burnishes the skin, and the flesh becomes tender and juicy, turning the ham into a show-stopping centrepiece.
I made this marmalade glazed ham for Christmas yesterday and it was a huge hit with my family and guests. This is by far the best baked ham I’ve ever made. The touch of ginger is genius! Thanks for another great recipe, Alex!
– Marcella
Why You’ll Love This Recipe:
- Whilst a Glazed Ham is ideal for Christmas Day, it makes for easy entertaining at any time. For example, think Easter, New Year’s Eve, or any time that friends and family gather. It is so easy to do and always popular.
- This is a stress-free recipe; simple, easy, and suitable for beginners or experienced cooks alike.
- It is made from ingredients that are readily available.
- If you like to get ahead, you can prepare the glaze a day in advance.
- It is perfect for entertaining; there is less than 30 minutes hands on time, leaving you to prepare your accompaniments.
- A leg ham is an economical way to serve a large group of people.
- Like my Maple Syrup Glazed Ham, this recipe is versatile. There are so many ways to enjoy it. Serve it with hot vegetables such as our Whole Roasted Baby Potatoes, our Fresh Peach Salsa or an ever-popular Potato Salad. We have further suggestions below.
- Leftover ham is so delicious! Use it in soups, pasta bakes or my Ham and Cheese Puff Pastries.
Recipe Inspiration: this is a recipe we make every festive season. We always have a jar of Orange Marmalade on hand, and the flavours just work so well with the ham.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Leg ham – for this recipe, we have used a cooked half-leg ham, bone-in, as this will be adequate for many families. I prefer the shank end for its appearance and for having the shank to hold whilst carving.
- Oranges – we use freshly squeezed orange juice in the glaze and sliced oranges on which to sit the ham in the baking tin.
- Orange marmalade – I have used my own orange marmalade, but you can use a commercial variety. Its sweet, slightly bitter edge perfectly complements the saltiness of the ham.
- Light brown sugar – adds a caramel note to the glaze.
- Dijon mustard – its pungent, sharp, spiciness adds a great savoury note to the glaze.
- Ground ginger – adds great flavour.
Variations:
Orange marmalade – use another variety of marmalade or substitute with apricot jam.
Cloves – if you enjoy the flavour that cloves impart, you could stud some of the diamonds with whole cloves after adding the glaze.
Dijon mustard – use seeded mustard if you prefer.
How To Make Marmalade Glazed Ham:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Make the Marmalade Glaze:
Add all the ingredients for the glaze to a small saucepan. Whisk to combine, bring to a simmer, stirring to ensure the sugar dissolves and simmer for 5 minutes. Set aside to cool slightly.
2 – Start to prepare the ham:
To prepare the ham, loosen and remove the skin on the ham. To do this, cut around the shank end (the bone end) about 10 cm (4 inches) from the end. Then, use a sharp knife to run around and under the edge of the skin on the cut side of the ham.
3 – Remove the skin:
Insert your fingers under the skin, gently slide them along to separate the skin from the fat. Use the tip of the knife if necessary to further loosen the skin. Peel it back as you go until you can remove it and discard the skin.
4 – Score the fat:
When you have removed the skin, use a small, sharp knife to score the fat in 2 ½ cm (1 inch) diamonds being careful to not cut through to the flesh of the ham.
5 – Line a tray with orange slices:
Line a large, deep baking dish/tray with non-stick baking paper. Add the sliced oranges to the centre of the tray as a trivet on which to sit the ham.
6 – Place the ham on top of the orange:
Place the ham on the sliced oranges on the baking dish/tray. Cover the shank end in foil so it doesn’t burn.
7 – Glaze the ham:
Using a pastry or silicone brush, add ⅓ of the glaze to the top of the ham.
8 – Ready for the oven:
Bake in the oven for 25 minutes.
Carefully remove from the oven, add a further ⅓ of the glaze and bake for another 25 minutes. Turn the dish around when you return to the oven.
Add the remaining glaze and bake for another 20-30 minutes. The ham should be golden. Remove from the oven and carefully transfer the ham to a carving board or serving platter. Allow to rest for 20 minutes.
Serve the Marmalade Glazed Ham on a platter with the oranges underneath.
Hint: for the best result, it is important to bring the ham to cool room temperature before placing it in the oven as it will cook more evenly. As well, it is also important to rest the ham before serving. This will ensure the juices are absorbed back into the ham.
Tips for Success, Storage and FAQs:
No, leave the fat on, it plays an important role. As it melts, it keeps the ham moist.
Resting the ham allows the muscles to relax and the juices redistribute, increasing the flavour and tenderness of the ham. It also makes it easier to carve.
Store it in a special ham bag or clean pillowcase. Rinse the one you use in a solution of 1 cup vinegar to 1 litre of water. Wring out the solution as thoroughly as possible and wrap around the ham. After about 3 days the bag will have dried out and you will need to repeat the process. It will last up to 2 weeks when properly wrapped. If you can’t use it in that time, it is best to freeze it as detailed below.
You certainly can. You can cut it into blocks, wrap well in cling wrap and then in foil before freezing. Alternatively, you can slice some and store in an airtight freezer-safe container for up to 2 months.
Top Tip:
As always, for the best result, it is important to start with good quality ingredients. The better the quality of the ham, the better it will taste.
Serving Suggestions:
A large part of the pleasure of serving my Marmalade Glazed Ham is the variety of dishes to serve with it.
- For a casual gathering, serve it with bread, various condiments, and salads. Guests can assemble their own sandwiches.
- It is also a great addition to a charcuterie board, served with a variety of cheeses, olives, various antipasti, etc.
- For a more formal gathering, serve with a variety of side dishes. Some of our favourites are my Charred Corn Salad, Butter Bean Salad or Cauliflower Gratin.
A Marmalade Glazed Ham makes any occasion feel special. It is so easy to transform an already beautiful ham into a festive centrepiece which will be a crowd pleaser.
Alex xx
More Delicious Recipes For You To Try:
Stay in touch!
Follow me on Facebook, Pinterest, Flipboard and Instagram and subscribe to my newsletter.
Marmalade Glazed Ham
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Ham:
- 4.5 kg (10 lb) cooked half leg ham – shank end – with bone in and skin on See Note 1
- 2 large oranges – cut into 1 cm (0.4 inch) slices, ends trimmed
For the Glaze:
- ½ cup (125 ml) orange juice – freshly squeezed
- 1 cup orange marmalade See Note 2
- ⅓ cup (70 g) light brown sugar
- 2 tablespoon Dijon mustard See Note 3
- 1 teaspoon ground ginger
Instructions
- Remove the ham from the fridge 30-40 minutes prior to cooking to allow it to come room temperature.Arrange your oven shelves to accommodate the ham when you place it in the baking tray. Preheat your oven to 180 degrees C (355 F).
- Add all ingredients for the glaze to a small saucepan. Whisk to combine and over medium heat, bring to a simmer, stirring to ensure that sugar dissolves.Simmer for 5 minutes. Set aside to cool slightly.
- Line a large, deep baking or roasting dish with non-stick baking paper. Add the sliced oranges to the centre of the tray as a trivet on which to sit the ham.
- To prepare the ham, loosen and remove the skin on the ham. To do this, cut around the shank end (the bone end) about 10 cm (4 inches) from the end. (Please see the video if you're unsure.)
- Then, use a sharp knife to run around and under the edge of the skin on the cut side of the ham. Insert your fingers under the skin and gently slide them to separate the skin from the fat. Use the tip of the knife if necessary to further loosen the skin.Peel the skin back as you go until you can completely remove it. Discard the skin but do not remove the fat as it has an essential role in keeping the ham moist.
- Use a small, sharp knife to score the fat in 2 ½ cm (1 inch) diamonds being careful to not cut through to the flesh of the ham.
- Place the ham on the sliced oranges on the baking dish/tray. Cover the shank end in foil so it doesn’t burn.Using a pastry or silicone brush, add ⅓ of the glaze to the top of the ham. Place the baking dish in the oven and bake for 25 minutes.
- Carefully remove the dish from the oven, add a further ⅓ of the glaze to the top of the ham and bake for another 25 minutes. Turn the dish around when you return it to the oven.
- Finally, add the remaining glaze and bake for another 20-30 minutes. The ham should be golden. Remove from the oven and carefully transfer the ham to a carving board or serving platter. Allow to rest for 20 minutes.Serve on a platter with the oranges underneath.See notes for storing leftovers.
Video
Notes
- Ham: anything in the range of 4-5 kg will cook for a similar time. Allow slightly less time for smaller hams.
We use a cooked ham, not raw. I prefer the shank end for its appearance and for having the shank to hold whilst carving. - Marmalade: I use my homemade Navel Orange Marmalade recipe.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Servings: will depend on what you are serving with the ham. This sized ham should serve 12-16 people generously.
- Storage: store it in a special ham bag or clean pillowcase. Rinse the one you use in a solution of 1 cup vinegar to 1 litre of water. Wring out the solution as thoroughly as possible and wrap around the ham. After about 3 days the bag will have dried out and you will need to repeat the process. It will last up to 2 weeks when properly wrapped. If you can’t use it in that time, it is best to freeze it as detailed below.
- Freezing: cut the cooled ham into blocks, wrap well in cling wrap and then in foil before freezing. Alternatively, you can slice some and store in an airtight freezer safe container for up to 2 months. Defrost in the fridge before using.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Marcella
I made this marmalade glazed ham for Christmas yesterday and it was a huge hit with my family and guests. This is by far the best baked ham I’ve ever made. The touch of ginger is genius! Thanks for another great recipe, Alex!
Alexandra Cook
Thank you so much, Marcella! 🙂
So lovely to hear the ham was enjoyed so much.
Alex xo
Marie
I’d give this more stars if I could. I made this for Christmas and that glaze is just incredible, plus the hams stays so tender and moist.
Alexandra Cook
Aww, Marie, thank you! I am so happy you enjoyed this recipe – thank you for including it as a part of your Christmas feast.
Alex xo
Sally
Made this ham for Christmas lunch and received multiple comments of ‘the best ham ever’. Love how easy the glaze was and the leftovers tasted even better cold! Will 100% make again, thanks so much for the recipe Alex!
Alexandra Cook
Hi Sally 🙂
It is so special to know that this ham was a part of your Christmas lunch!
I am so glad it was such a success. Alex xo
Carm
I was skeptical in making a ham but for this Christmas I wanted to make something else, along with our Italian traditional lamb dish. I followed the recipe and it was absolutely delicious. The ham beat the lamb, everyone LOVED it. I highly recommend this recipe. Easy to follow and sooo delicious!
Alexandra Cook
Hi Carm!
Thank you so much for taking the time to leave such a thoughtful comment. I am so pleased the ham was such a success 🙂
Alex xo
Jessica
We made this last night for a holiday group and it was gone! People kept saying the crust on the ham was delicious 😉 I think the mustard adds a special zing. Thanks for the recipe.
Alexandra Cook
I am so happy you enjoyed it, Jessica! 🙂
Thanks so much for taking the time to leave a comment, Alex xo
Jane Miller
If I make/bake this a day ahead how can I a) store in the fridge b) reheat it the next day so it is just warm. Its just that on the day I have to roast turkey, lamb, roast potatoes and veggies etc – I have over 16 people for full sit down lunch
Merry Christmas
Jane
Alexandra Cook
Merry Christmas, Jane 🙂
You have a few options here! Reheating a whole ham will take a lot of time though, and does require some precision to reheat to a safe temperature, and actually won’t save you any time on the day, so this might not be ideal.
For the whole ham:
Allow it to cool for 2 hours on your kitchen bench, before storing in the fridge. I like to loosely cover it in the fridge to begin with, until it has completely cooled. Store it in the fridge in the dish you plan on reheating in – likely the dish you have cooked it in to begin with, unless it gets too caramelised – cover with a few layers of clingwrap to stop it from drying out.
On the following day, take it out of the fridge 40-60 minutes prior to reheating. You might like to add a little water or orange juice to the pan. Cover with baking paper and foil. Place in a preheated oven on 160 degrees C. Allow 20-30 minutes approximately per kilo. (I have found it usually takes about 2 hours to reheat a ham of the size in the recipe.) The centre of the ham will need to reheat to a minimum of 60°C/140°F.
Option Two:
Alternatively, once the ham cools on the day you have made it, you could slice it, and store in a baking dish. Reheat in a 160 degree C oven, covered with baking paper and foil, for 10 minutes or until warmed to 60°C/140°F.
Option Three:
In the past, I have also cut large blocks off of the ham as we often have leftovers. Sometimes, I reheat the block and then slice from there. (Again, it is very important that the centre temperature reaches a minimum of 60°C/140°F for safety reasons.)
I hope this helps 🙂
Thanks, Alex