Michael Weldon’s marmalade and mustard ham glaze

Take your Christmas ham up a notch with Michael Weldon’s marmalade and mustard glaze. This sweet and tangy glaze caramelises the ham to golden perfection.



Note: + 10 mins resting time

1h 45m


  • 480g jar marmalade
  • 1/4 cup (70g) wholegrain mustard
  • 1 tbs Dijon mustard
  • 1/2 cup (125ml) orange juice
  • 1 tsp orange zest
  • 1 tbs apple cider vinegar
  • 4.5kg half leg ham (bone in)
  • 5 rosemary sprigs, leaves picked



Preheat oven to 180°C (160°C fan-forced). 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. Score the fat, diagonally, at 1.5cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking).


Combine the marmalade, combined mustard, orange juice, orange zest and vinegar in a small bowl. Brush half the marmalade mixture over the ham. Transfer the ham to a roasting pan. Bake for 1 hour, basting with the remaining glaze every 20 mins. 


Sprinkle rosemary over the ham. Bake for a further 45 mins or until the ham is heated through and caramelised. Set aside for 10 mins to rest. 


Transfer the ham to a large serving platter. Cut into slices to serve.

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.