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Spiced orange glazed ham

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

Experience a symphony of warm and zesty flavours with our spiced orange glazed ham – perfect for Christmas or any special occasion.

  • Serves8, with leftovers
  • Cook time1 hour 40 minutes
  • Prep time20 minutes, + cooling and 10 mins resting time
Spiced orange glazed ham

Ingredients

  • 1 orange
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1 cup (220g) dark brown sugar
  • 3/4 cup (185ml) white wine vinegar
  • 5cm-piece ginger, peeled, sliced crossways into discs
  • 1 Coles Beechwood Smoked Half Leg Ham Bone In (about 5kg)
  • 2 peaches, cut into thin wedges
  • Rosemary sprigs, to serve

Nutritional information

Per 100g ham: Energy: 1239kJ/296 Cals (14%), Protein: 17g (34%), Fat: 11g (16%), Sat Fat: 4g (17%), Carb: 33g (11%), Sugar: 33g (37%), Dietary Fibre: 1g (3%), Sodium: 907mg (45%).

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

  1. Step 1

    Peel the orange, avoiding the pith. Juice orange. Heat a medium saucepan over medium heat. Add the allspice and cloves and cook, stirring, for 1 min or until aromatic. Add the sugar, vinegar, ginger, orange peel and orange juice. Bring to a simmer and cook, stirring occasionally, for 20 mins or until the mixture reduces by half. Set aside to cool slightly. Strain the glaze through a fine sieve into a bowl. Discard the solids.

  2. Step 2

    Preheat oven to 180°C (160°C fan-forced). Run a small sharp knife down the back of the ham. Using your fingers, gently separate the skin from the fat, being careful not to remove too much fat from the ham. Discard the skin. Run the knife all over the fat to lightly score ham in a diamond pattern.

  3. Step 3

    Place the ham on a rack in a baking dish and pour enough hot water into the dish to just cover the base. Cover with foil and bake for 45 mins.

  4. Step 4

    Remove foil. Using a pastry brush, brush the ham with the glaze. Return ham to the oven and bake, basting every 10 mins, for 30 mins or until ham is golden and warmed through. Transfer to a large serving platter. Set aside at room temperature for 10 mins to rest.

  5. Step 5

    Arrange the peaches around ham on the platter. Sprinkle with rosemary to serve.

Recipe tip

COOK. STORE. SAVE
Use it up:
For a clever way to decorate your ham (and to hide the ham hock), use any woody, fresh herbs you have on hand – such as thyme, rosemary or bay leaves – to make a herb bouquet. Tie the herbs together with kitchen string. Wrap the ham hock with baking paper, top with your herbs and secure with a ribbon.

Plan ahead: Make the glaze up to 5 days ahead. Cool completely before storing in the fridge. Bring to room temperature before using.

Spiced orange glazed ham

Spiced orange glazed ham
  • Serves8, with leftovers
  • Cook time1 hour 40 minutes
  • Prep time20 minutes, + cooling and 10 mins resting time
Ingredients
  • 1 orange
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1 cup (220g) dark brown sugar
  • 3/4 cup (185ml) white wine vinegar
  • 5cm-piece ginger, peeled, sliced crossways into discs
  • 1 Coles Beechwood Smoked Half Leg Ham Bone In (about 5kg)
  • 2 peaches, cut into thin wedges
  • Rosemary sprigs, to serve
    Description

    Experience a symphony of warm and zesty flavours with our spiced orange glazed ham – perfect for Christmas or any special occasion.

    Method
    1. Step 1

      Peel the orange, avoiding the pith. Juice orange. Heat a medium saucepan over medium heat. Add the allspice and cloves and cook, stirring, for 1 min or until aromatic. Add the sugar, vinegar, ginger, orange peel and orange juice. Bring to a simmer and cook, stirring occasionally, for 20 mins or until the mixture reduces by half. Set aside to cool slightly. Strain the glaze through a fine sieve into a bowl. Discard the solids.

    2. Step 2

      Preheat oven to 180°C (160°C fan-forced). Run a small sharp knife down the back of the ham. Using your fingers, gently separate the skin from the fat, being careful not to remove too much fat from the ham. Discard the skin. Run the knife all over the fat to lightly score ham in a diamond pattern.

    3. Step 3

      Place the ham on a rack in a baking dish and pour enough hot water into the dish to just cover the base. Cover with foil and bake for 45 mins.

    4. Step 4

      Remove foil. Using a pastry brush, brush the ham with the glaze. Return ham to the oven and bake, basting every 10 mins, for 30 mins or until ham is golden and warmed through. Transfer to a large serving platter. Set aside at room temperature for 10 mins to rest.

    5. Step 5

      Arrange the peaches around ham on the platter. Sprinkle with rosemary to serve.