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Justine Schofield’s Glazed Christmas Ham Recipe

Ingredients

Scale
  • 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 tbsp apple cider vinegar
  • 1 tablespoon Dijon mustard

Instructions

  1. Remove ham from the fridge 1 hour before baking.
  2. Preheat the oven to 180°C and lower the rack to the 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.