Method

1. Preheat oven to 170°C and place shelf to the lowest position.

2. Carefully remove the rind from the ham, making sure you don't trim all the fat.

3. Use a small sharp knife to score the fat into a diamond pattern, about 5mm deep.

4. Transfer the ham to a large roasting pan and pour in 1 cup of water.

5. Spread the marmalade over the ham then place a clove in the middle of each diamond of fat.

6. Cover loosely with foil and bake for 1 hour.

7. Remove the foil, glaze again and bake for another 20 minutes or until the surface of the ham is golden and caramelised.

8. Remove the ham from the pan to a large chopping board and rest for 15 minutes.

9. Meanwhile, pour the pan juices into a small saucepan and bring to a gentle boil, reduce the heat and simmer until a nice thick syrup results.

10. To serve, place ham into the middle of a serving platter. Surround with plump cherries and serve with the marmalade syrup.

Ingredients

Half leg ham, on the bone

1 cup marmalade

Whole cloves, to stud

800g cherries, to garnish

Ingredients

Half leg ham, on the bone
1 cup marmalade
Whole cloves, to stud
800g cherries, to garnish

Method

  1. Preheat oven to 170°C and place shelf to the lowest position.
  2. Carefully remove the rind from the ham, making sure you don't trim all the fat.
  3. Use a small sharp knife to score the fat into a diamond pattern, about 5mm deep.
  4. Transfer the ham to a large roasting pan and pour in 1 cup of water.
  5. Spread the marmalade over the ham then place a clove in the middle of each diamond of fat.
  6. Cover loosely with foil and bake for 1 hour.
  7. Remove the foil, glaze again and bake for another 20 minutes or until the surface of the ham is golden and caramelised.
  8. Remove the ham from the pan to a large chopping board and rest for 15 minutes.
  9. Meanwhile, pour the pan juices into a small saucepan and bring to a gentle boil, reduce the heat and simmer until a nice thick syrup results.
  10. To serve, place ham into the middle of a serving platter. Surround with plump cherries and serve with the marmalade syrup.

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