Marmalade Glazed Ham

Marmalade glazed ham, Kitchen to Table, Yamba

A glazed ham is perhaps my strongest Christmas memory. My Nana would be up at the crack of dawn on Christmas Day to begin preparations for the day ahead. The ham would be glazed and roasted early so that we could enjoy warm ham sandwiches for breakfast, yum yum!!

This is a simple glaze of orange marmalade, brown sugar, and orange juice but feel free to add a little gin, rum or brandy for an extra kick!

Watch this video of Meredith preparing the ham.

1/2 ham (4 to 5 kgs)
cloves for studding the ham

150g orange marmalade
1 tbsp brown sugar
2 tbsp orange juice


  1. Preheat oven to 180C. Line a large roasting tray or pan with baking paper to make cleaning up nice and easy. Place a roasting rack in on the tray for the ham to sit on.
  2. For the glaze: combine the marmalade, brown sugar and orange juice in a saucepan and stir over medium heat to dissolve to the sugar. Bring to the boil and simmer for a few minutes. Remove from the heat and set aside whilst you prepare the ham.
  3. For the ham: carefully remove the ham skin, leaving as much fat as intact as possible. Score the fat, either in a diamond pattern or slice across the ham, being careful not to cut all the way through to the meat. Stud with cloves.
  4. Place the ham in the prepared roasting pan, and brush the ham liberally with the glaze, then place in the oven and roast for about 1 hour, basting every 20 minutes, until golden and caramelised. You can turn the oven up to 200C for the last 10 minutes to help the ham brown that little more.
  5. Remove from the oven and keep warm until ready to carve.


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