A Christmas table doesn’t feel as festive without succulent baked ham at the centre. It pulls the feast together like no other dish can. And who doesn’t look forward to eating leftover ham for days?
But cooking Christmas ham worthy of being at the centre of family tradition can be so daunting, especially when you’re already time-poor this time of year.
We make it easy for you in this recipe. Buy pre-cooked ham that’s been smoked or cured from your local butcher (but you may need to put in an order weeks in advance) and finish it off in the oven at home with a delicious glaze. Then you’ll have the juicy, moist, glazed ham you deserve this holiday season.
- Roasting pan
- Carving board
- Carving knife and fork
- Roasting rack
- Garlic press
- Measuring cups and spoons
- Cooked leg ham, approximately 4kg
- 1 cup orange marmalade
- 2 tbsp fresh orange juice
- 2 tbsp dijon mustard
- 1 cup honey
- 2 cloves garlic, crushed
- Salt and cracked black pepper
- Whole cloves, for garnish
- Preheat oven to 180C.
- Add the orange marmalade, fresh orange juice, dijon mustard, honey, and crushed garlic to a saucepan. Cook over low heat until mixture begins to bubble. Reduce the heat and allow to simmer until mixture becomes a dark, sticky glaze. Set aside.
- Use a sharp knife to remove the rind from the fat. Then score the ham in a diamond pattern. Make long lines across the ham in one direction then repeat in the other direction.
- Place the roasting rack in the roasting pan and the ham on the rack. Insert a clove at the crossings following the diamond pattern.
- Baste ham with the glaze and bake for about half an hour or until golden and caramelised, making sure to continue basting the ham while cooking.
- Once the ham is cooked, place it on the carving board. Use the carving fork to hold the ham and the knife to cut slices across the ham.
Give your Christmas ham a new twist with our Baked Ham with Grilled Stone Fruit recipe.