For a Christmas classic with a twist, try this simple and delicious plum glazed ham. Plum jam and marmalade are the two not-so-secret ingredients. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
- Makes1
- Cook time1 hour 35 minutes
- Prep time15 minutes
Ingredients
- 8.5kg Coles Beechwood Smoked Full Leg Ham Bone In, rind removed (see tip below)
- 1/2 cup (140g) plum jam
- 1/2 cup (140g) breakfast marmalade
- 1/3 cup (80g) wholegrain mustard
- 2/3 cup (150g) brown sugar
- 1 cup (250ml) dry white wine
- 2 tbs balsamic vinegar
Nutritional information
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. Place the ham on a clean work surface. Use a small sharp knife to cut through the rind 10cm from the shank, down the length of the ham. Run a thumb under the rind to separate it from the fat. Peel the rind back, sliding your fingers under the rind to remove it from the fat. Use a small sharp knife to score the fat, diagonally, at 1.5cm-2cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking).
Step 2
Whisk the jam, marmalade, mustard, sugar, wine and vinegar in a bowl. Transfer to a saucepan and place over medium-high heat. Bring to the boil. Cook, stirring occasionally, for 15-20 mins or until the glaze thickens slightly.
Step 3
Place prepared ham on a wire rack in a roasting pan. Brush the ham with one-quarter of the glaze. Wrap the shank in foil and pour 1 cup (250ml) water around the ham in the pan. Bake, basting with the remaining glaze every 15 mins, for 1 1/4 hours or until ham caramelises and is golden brown
Recipe tip
Swap me: To make this glaze without alcohol, use pear juice or chicken stock instead of the wine.
Simple and delicious, Charlotte’s plum glaze is a recipe that’s been in her family for years. “When I was growing up, we had an old plum tree in the back garden,” she says. “Every summer it was so laden with fruit, we’d use it to make plum jam and chutney.” Charlotte’s family usually had some plum jam left over from the previous year that they used to make the Christmas ham glaze. “It was divine,” says Charlotte. “The sweetness with the salty ham always reminds me of Christmas.”
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