An all-time family favourite. This ham is simple, easy and adds the right amount of festive flavour. This will do you for Christmas Eve dinner, Christmas morning and then will be front and centre of your Christmas Table Lunch. You can use any size ham you like. The glaze will make enough for up to 8 kilo ham, so just adjust to suit.

Ingredients

5kg Leg of Ham
8 Stems of Rosemary – Leaves only, roughly chopped
½ Cup Fresh Squeezed Orange Juice
2 Tsp of Orange Zest
600g Orange Marmalade
2/3 Cup Brown Sugar

Method

Preparing the Ham

• Remove ham from fridge at least 1 hour before cooking.
• Place oven shelf in lowest position and preheat oven to 160 °c fan forced.
• Using a sharp knife cut the ham rind about 12 cm from the shank end. 
• Using your hand separate the rind layer from the fat layer ensuring you keep as much fat as possible on the ham.
• Score the fat in lines to create a diamond pattern in 2cm sections and try not to slice through to the meat layer.
• Using a disposable tin foil tray with rack insert, large enough to fit your ham, place the ham onto the rack and wrap the shank in foil. 
• Add 2 cups of water to the bottom of the tray.

Making the Glaze

• Mix in a large bowl orange juice, zest, marmalade, brown sugar, and rosemary leaves.
• Season with salt and pepper. 

Cooking the Ham

• Brush two thirds of the glaze all over your prepared ham.
• Bake for one hour uncovered ensuring you baste the ham generously every 20 mins with the remaining glaze until your ham is evenly golden brown and the glaze caramelised.