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  • High in protein
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

This show-stopping marmalade glazed ham couldn’t be simpler. Try it for a delicious Christmas main that’s sure to be a hit this festive season.

  • Serves10, with leftovers
  • Cook time1 hour
  • Prep time15 minutes
Marmalade glazed ham


  • 1 Coles Finest Free Range Triple Smoked Full Leg Ham
  • 370g jar orange marmalade

Nutritional information

Per Serve: Energy: 670kJ/160 Cals (8%), Protein: 18g (36%), Fat: 8g (11%), Sat fat: 3g (13%), Carb: 4g (1%), Sugar: 4g (4%), Fibre: 2g (7%), Sodium: 1305mg (65%).

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.


  1. Step 1

    Preheat oven to 200°C. Run a small sharp knife down the back of the ham. Using your fingers, gently separate skin from fat. Remove and discard the skin. Use the knife to lightly score the fat in a diamond pattern. Place on a baking tray.
  2. Step 2

    Place marmalade in a saucepan over low heat. Cook, stirring, until marmalade melts. Brush some marmalade over the ham. Bake, basting with marmalade every 15 mins, for 1 hour or until warmed through and evenly caramelised.

Recipe tip

Serve with Dijon mustard and thyme.

Use it up: 
Repurpose leftovers in a croque monsieur, potato and ham soup – even as pizza toppings. 

What is marmalade glazed ham?

Nothing says Christmas time quite like a glazed ham. The juicy, succulent savoury flavour of ham paired with a sticky, sweet glossy topping makes this easy orange marmalade ham glaze recipe the ultimate festive centrepiece. Made from just two ingredients, this foolproof ham glaze with marmalade is incredibly versatile and easy to make. It’s perfect for the main course at your Christmas lunch or dinner, alongside classic side dishes like green beans, crispy roast potatoes, pasta salad and honey carrots

Two-ingredient marmalade glaze for Christmas ham

You only need two ingredients to make this glazed ham with marmalade recipe at home: one triple-smoked full-leg ham and a jar of orange marmalade. While you can make homemade orange glaze, we opt for a jar of store-bought marmalade for total ease. The sweet and vibrant flavour of orange pairs beautifully with the rich, savoury and smoky flavour of the pork. When baked and caramelised, this orange marmalade glaze for ham will take your Christmas centrepiece to new heights. Feel free to put your twist on this simple coating by adding herbs and spices, such as thyme, yellow mustard, cloves, allspice and cinnamon. Experiment even further with different flavours of marmalade. Why not try lemon or lime, which will add a zestier flavour to the baked ham?

How to score and glaze ham

Never prepared a baked ham with marmalade glaze before? It’s surprisingly simple and all you need is a small, sharp knife and a pastry brush. For how to glaze a ham with marmalade, begin the process by removing the skin from the ham. Do this by running the knife down the back of the ham and using your fingers to gently and slowly peel the skin off. Once the skin has been discarded, use the same knife to lightly score the fat in a diamond pattern spaced approximately 2.5cm apart. We recommend using a pastry brush to cover your Christmas ham with marmalade glaze. As it bakes in the oven, baste with more marmalade every 15 minutes. Looking for more ideas and inspiration? Try Curtis Stone’s maple glazed ham, a plum glaze or this easy cherry glazed ham

The best sides to serve with ham

This orange marmalade glazed ham recipe is a fantastic show-stopper to serve at your Christmas lunch or dinner, or even during Easter celebrations. As a final touch, sprinkle fresh thyme leaves over the top and serve it with a small bowl of Dijon mustard. Some delicious side dishes to plate up alongside your masterpiece include our jewelled pumpkin and pistachio salad or a chargrilled potato salad to complement the sweet and savoury flavours of your impressive main.


Christmas with Coles growers Koos and Deborah 

Koos, Deborah, Holly, Koos junior and Edith

                               Koos and Deborah’s children, Holly, Koos junior and Edith enjoy Christmas Day with a swim in their dam along with catching yabbies before enjoying a family BBQ.


Growing up on the land can serve as a great lesson in patience, and for Koos and Deborah’s children, Holly, Koos junior and Edith, that’s never more evident than on Christmas Day. “The pigs have to be fed every day, so I usually get out at 5am and get the work done as quickly as possible,” says Koos, who starts early to beat the summertime heat on his piggery, 90 kilometres north of Albany in Western Australia. “Every year, when I get home, the kids are waiting by the Christmas tree, desperate to open their presents. It’s made them pretty patient.”

Christmas these days for Koos and his family is a little different to the winter ones he used to celebrate growing up in a small town in Hampshire, in the south of England. “We usually all go for a swim in the dam and this year it’s going to be absolutely chockers because there’s been a lot of rain,” says Koos, who is joined on the farm over Christmas by his brother, sister-in-law, nieces and nephews, as well as Deborah’s parents. There’ll also be yabbying. “They’re in the dam so we usually try to catch some the day before,” he says. “We put them in nice fresh water to clean them overnight, then cook them on the barbecue with a little bit of butter and garlic – the results are so delicious.”

Alongside garlic yabbies, there will also be more traditional fare at the Christmas table, including a marmalade glazed ham, inspired by his mum’s recipe. “Mum used to make her own marmalade, but over here we buy it – either way it’s always a highlight,” says Koos. “There’s always plenty of leftovers for Boxing Day, too.”

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