• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 1/2 leg ham (4kg), rind removed

  2. 2 oranges, thinly sliced

  3. 20 whole cloves

  4. Port and orange glaze:

  5. 1/2 cup fine-cut orange marmalade

  6. 1/4 cup brown sugar

  7. 1/4 cup port

  8. 1/4 cup orange juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderately hot, 190°C. Place oven shelf on lowest position and remove other shelves. Score a diamond pattern about 5mm deep all over the ham fat.

  2. Pour 1 cup water into a baking dish large enough to hold the ham. Place ham on a wire rack in dish. If shank hangs over pan, wrap in foil.

  3. Port and orange glaze: Combine marmalade, sugar, port and orange juice in a saucepan. Stir over a high heat for 1-2 minutes, until sugar has dissolved. Bring to the boil. Reduce heat to low and simmer, stirring, for 8-10 minutes, until mixture thickens. Remove from heat.

  4. Brush ¼ of glaze over ham. Arrange orange slices over entire surface of ham, then secure with cloves and toothpicks. Brush with a little more glaze.

  5. Bake for 30 minutes, basting every 15 minutes with glaze. Cook for a further 15 minutes, basting twice with juices from dish until glaze caramelises.

  6. Remove from oven and let rest for 15 minutes. Carefully remove toothpicks, leaving orange slices in place. Carve ham into slices. Serve warm or at room temperature.

  7. Top tip Store your Christmas ham in a ham bag — most butchers have them. Cover the cut ham with the reserved rind or baking or greaseproof paper. Wash the bag in a solution of 2 cups water and 1 tablespoon white vinegar, and wring it out. Place ham in the bag and keep it in the coldest part of the fridge for up to 3 weeks — rinse bag in a fresh vinegar mix every 2-3 days (and change the paper) to help keep ham moist and fresh.


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