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Marmalade-glazed ham
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Tangy citrus glaze with aromatic cloves elevates this holiday ham to delicious perfection.
Ingredients:
  • 7kg leg of ham, on the bone
  • Cloves, to decorate
  • 1 x 500g jar English Breakfast marmalade
  • 125ml (1/2 cup) muscat
  • 2 x 240g pkts cherry truss tomatoes
  • Fresh bay leaves, to decorate
Instructions:
  • Preheat your oven to 180°C and position a shelf on the lowest level, removing any additional shelves.
  • Unwrap the ham and rinse it under cold water, then pat it dry. Cut around the shank in a zigzag pattern using a small sharp knife, about 10cm from the end. Carefully run the knife under the rind around the edge of the ham. Lift the rind in one piece by running your fingers between the rind and fat. To store leftover ham, wrap it in a damp tea towel.
  • Trim the excess fat from the ham, ensuring a 1cm-thick layer remains. Score the fat in a diamond pattern that is 5mm deep and stud the centers of the diamonds with cloves.
  • In a large roasting pan, gently pour in 250ml (1 cup) of sparkling water. Carefully position the ham on a sturdy wire rack inside the pan, then delicately cover the shank with foil.
  • In a saucepan, warm the marmalade over medium heat, stirring frequently, until it melts and begins to bubble, about 4 minutes. Add the muscat and stir to combine.
  • - Drizzle half of the glaze over the ham, ensuring an even coating. - Bake in the oven for 30 minutes. - Rotate the pan 180 degrees, then pour the rest of the glaze over the ham. - Continue baking for another 25-30 minutes or until golden. - Let it rest for 15 minutes before carving.
  • Place tomatoes on a non-stick baking tray and bake for 20 minutes until tender. Then, snip the tomatoes off the truss using scissors.
  • Transfer the succulent ham to an elegant serving platter, and artfully arrange ripe tomatoes and fragrant bay leaves around it to enhance the presentation. Serve and enjoy a delectable meal.

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