Everyone is guaranteed to love this mouth-watering ham. Whip it up for the perfect festive feast.
Serves11, ham
Cook time1 hr 20 mins1 hour 20 minutes
Prep time15 mins15 minutes, + cooling time
ham
+ cooling time
Ingredients
1/2 cup (160g) cherry jam
1/2 cup (170g) orange marmalade
1/2 cup (110g) brown sugar
1/4 cup (60ml) maple syrup
1/4 cup (60ml) brandy
2 tbs wholegrain mustard
2 tbs Dijon mustard
1/2 tsp fennel seeds
1/2 tsp mixed spice
8.5kg Coles Full Leg Ham Bone In
2 tbs whole cloves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Combine the jam, marmalade, sugar, maple syrup and brandy or orange juice in a medium saucepan over medium-high heat. Bring to the boil. Cook, stirring occasionally, for 5 mins or until the mixture thickens slightly. Strain through a fine sieve into a bowl and discard the solids. Add the wholegrain mustard, Dijon mustard, fennel seeds and mixed spice and stir to combine. Set aside to cool slightly.
Step 2
Meanwhile, place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove.
Step 3
Use a small sharp knife to score the fat, diagonally, at 3cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). Push 1 whole clove into the centre of each diamond.
Step 4
Place the ham on a wire rack in a roasting pan. Brush the ham with one-quarter of the jam mixture. Wrap the shank in foil. Bake, basting with remaining jam mixture every 15 mins, for 1¼ hours or until the ham caramelises and is golden brown. Set aside for 15 mins to cool slightly.
Step 5
Transfer the ham to a large serving platter. Cut into slices to serve.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute brandy for orange juice for an alcohol free version.
Everyone is guaranteed to love this mouth-watering ham. Whip it up for the perfect festive feast.
Method
Step 1
Preheat oven to 180°C. Combine the jam, marmalade, sugar, maple syrup and brandy or orange juice in a medium saucepan over medium-high heat. Bring to the boil. Cook, stirring occasionally, for 5 mins or until the mixture thickens slightly. Strain through a fine sieve into a bowl and discard the solids. Add the wholegrain mustard, Dijon mustard, fennel seeds and mixed spice and stir to combine. Set aside to cool slightly.
Step 2
Meanwhile, place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove.
Step 3
Use a small sharp knife to score the fat, diagonally, at 3cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). Push 1 whole clove into the centre of each diamond.
Step 4
Place the ham on a wire rack in a roasting pan. Brush the ham with one-quarter of the jam mixture. Wrap the shank in foil. Bake, basting with remaining jam mixture every 15 mins, for 1¼ hours or until the ham caramelises and is golden brown. Set aside for 15 mins to cool slightly.
Step 5
Transfer the ham to a large serving platter. Cut into slices to serve.
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