Serves 12
Prep Time
Cook Time
Difficulty Level
Download or Print

Nailing the striking Christmas ham is no easy feat when it involves curating one with a lasting smoky, aromatic flavour, as well as ensuring a glorious shine and colour from its signature glaze. Combining these two all-important elements is our ginger marmalade glazed ham recipe, which offers a wonderful hint of spice together with a lovely caramel colour from brown sugar and maple syrup. You’d love seeing it as much as you’d love eating it.


  • 365 g ginger marmalade
  • ⅓ cup grated fresh ginger
  • ⅓ cup (80 ml) maple syrup
  • ½ cup (110 g) firmly packed light brown sugar
  • 1 cup (250 ml) dry ginger ale
  • 7 kg cooked leg of ham
  • 2 tbsps cloves

Stir marmalade, ginger, syrup, sugar and ginger ale in a small saucepan; bring to the boil. Reduce heat to medium; simmer, uncovered, for 10 mins or until reduced by half.


Meanwhile, place oven shelf in lowest position. Preheat oven to 180 C.


Using a sharp knife, cut a zig-zag pattern through ham rind about 12 cm from the shank end of leg. Remove rind from ham by sliding your hand between the rind and the fat layer. Discard rind. Score fat diagonally at 2 cm intervals to form a diamond pattern. Stud centre of diamonds with cloves.


Place ham on wire rack placed in large baking dish. Wrap shank in foil. Brush ham with half the marmalade mixture. Bake ham, basting with remaining marmalade mixture, about 1¼ hrs or until glaze is browned lightly. Serve warm or cold.

TIP If the ham doesn’t fit into your oven, or if your oven is full, bake the ham in a covered barbecue, using indirect heat, and following the manufacturer’s instructions. Store cold leftover ham in a calico ham bag or clean pillowcase. Ham bags can be purchased from kitchenware stores and major supermarkets If refrigerator space is a problem, remove meat from the bone and refrigerate, covered in plastic wrap, for up to 10 days.

Photo: bauersyndication.com.au

Download or print the recipe