Serves 12
Prep Time
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An orange-glazed ham is the next best thing to gifts that you will be wrapping up. Covered from top to bottom with caramelised orange slices, this Christmas ham takes on a unique appearance, as well as a zesty citrus flavour. It even brings the faint scent of barbecue everyone loves.


  • 6 kg cooked leg of ham
  • 2 small oranges (360 g), halved and sliced
  • Whole cloves, to decorate
  • ½ cup (170 g) orange marmalade
  • ¾ cup (180 ml) orange juice
  • ¼ cup (50 g) firmly packed brown sugar
  • 2 tsps dijon mustard
  • 2 tbsps cointreau or grand marnier

Make a decorative cut through ham rind about 10 cm (4 inch) from the shank end of leg. Make a shallow cut down centre of ham from one end to the other. Place ham on roasting rack or basket, or in a disposable baking dish. Cook ham in heated covered barbecue, using indirect heat, following manufacturer’s instructions, 45 mins or until skin begins to split. Remove from barbecue; cool 15 mins.


To make orange glaze; stir ingredients in a small saucepan over low heat until marmalade melts.


Peel skin away from ham carefully, leaving shank end intact; discard skin. Do not cut through surface of top fat or fat will spread during cooking.


Position orange slices in a decorative pattern on ham, securing with toothpicks; push cloves into slices. Wrap shank in foil; brush ham with orange glaze.


Cook ham in covered barbecue, using indirect heat, following manufacturer’s instructions, brushing occasionally with glaze, 1 hr or until orange slices are lightly caramelised and ham is heated through.

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