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Michael Weldon’s marmalade and mustard ham glaze

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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.

  • Serves10
  • Cook time1 hour 45 minutes
  • Prep time10 minutes, + 10 mins resting time
Michael Weldon’s marmalade and mustard ham glaze in a bowl, with a serving spoon.


  • 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

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 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).
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

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

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