If you are looking for a no-fuss glazed ham recipe to try this year, well this one is for you. With this recipe, there is no need to score fancy lines, and the glaze simple as it is based on a jar of lime marmalade. So easy! For instant wow-factor when you’re serving up your masterpiece, wrap the shank with a cloth napkin and tie a bunch of fresh herbs, or florals around the shank.
When you buy a ham on the bone, you’re guaranteed that it's Australian because import laws prevent the sale of bone-in hams imported from overseas.
Lime and ginger glazed ham recipe
Preparation time: 15 mins
Cooking time: 1 hour
1 cup lime marmalade
¼ cup brown sugar
1 tsp finely grated fresh ginger
Half leg of ham on the bone (about 4kg)
Small bunch of bay leaves, sage, rosemary and thyme, to garnish
1. Preheat oven to 180°C fan-forced. Line a large deep oven tray with a sheet of baking paper. To make the glaze, put marmalade, brown sugar and ginger into a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally for about 5 minutes until thickened slightly. Remove from heat and set aside whilst preparing your ham.
2. To prepare the ham, use a small sharp knife to cut the rind around the ham shank 10cm from the end of the shank bone. Starting at the opposite end, insert finger tips between rind and fat. Run fingertips slowly from side to side to separate the rind from fat, peeling back rind as you go. Remove rind.
3. Wrap the ham hock bone with a band of baking paper, then cover the baking paper tightly with foil. Put ham into prepared tray.
4. Brush half of the glaze over the ham. Add 250ml water to the base of the tray (not on the ham) then bake for 20 minutes, keeping remaining glaze for serving. Remove from oven and brush again with the sticky juices from the bottom of the pan. Return to the oven and bake for a further 30 minutes. Remove from oven and set aside for 15 minutes in the tray.
5. Carefully transfer ham to a large platter so the shank end is upright. Wrap the shank with a piece of fabric or a napkin, to cover the foil. Tie fresh herbs around the shank as a garnish. Warm up the remaining glaze and serve on the side to drizzle over as desired.