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Baked Glazed Ham

Over the past few years, as my sisters and I have brought home boyfriends, husbands, a baby and in-laws, our family Christmas has grown from a manageable lunch for our immediate family, to lunch for a cast of thousands (okay, more like 18).

To feed the ever-growing masses, a Baked Glazed Ham has become a permanent dish on the Christmas menu.  Baked Glazed ham is ridiculously easy to make, looks impressive and feeds a crowd (with plenty of leftovers). My Baked Glazed Ham recipe is based on traditional Christmas flavors of orange, cloves and brown sugar – with kick of fresh ginger. The glaze caramelizes the layer of fat which is left around the ham – to prevent it from drying out during baking – resulting in a deliciously sweet and sticky ham.

Baked Glazed Ham

Baked Glazed Ham

(Serves lots, with leftovers)


  • 5-6 kg half leg ham
  • 1/2 cup marmalade
  • 1/2 cup seeded mustard
  • 2 Tablespoons Dijon mustard
  • 1/2 cup brown sugar
  • Rind and Juice of 1 orange
  • 2cm piece of ginger, finely grated
  • 1 cinnamon quill
  • Small handful of cloves

Preparing the Baked Glazed Ham


  1. Preheat the oven to 180 degrees Celsius.
  2. Using a sharp knife, remove the skin from the ham, without cutting into the fat and flesh. If possible try and keep the skin in one piece, so that you can use it later to cover the left-over ham. Score a diamond pattern into the fat, being careful not to cut too deeply into the flesh. Alternatively, if this preparation all seems too hard, just ask your butcher to remove the skin and score the fat for you.
  3. Place the prepared ham, fat side up, onto a large baking tray.
  4. Combine the marmalade, seeded mustard, Dijon mustard, brown sugar, orange rind and juice, grated ginger and cinnamon quill in a saucepan. Place saucepan over medium-heat and stir until well combined and the brown sugar has dissolved.
  5. Insert a clove into the corner of each diamond on the ham. Rub on a generous layer of the glaze – reserving glaze for later applications.
  6. Bake ham for a total of one hour, basting with remaining glaze every 15 minutes.  Remove ham from the oven to baste, apply glaze with a spoon or silicone brush.
  7. Cover baked ham with foil and allow to rest for 20 to 30 minutes. Serve warm. (If you would prefer to serve the baked ham cool, allow it to cool completely and then refrigerate overnight).

2 Comments on “Baked Glazed Ham”

  1. Syrah Fox said at 7:00 pm on January 30, 2011:

    We do the same, treating our pig to regular glazing massages, all whilst it sits leisurely in a bath of ginger ale! I did notice from the pic that you guys only do a half leg and have always been fearsome too (much to the dismay of my wallet!) in case it dried out. Does it? Do you do anything to the exposed end?

  2. The Hungry Lawyer said at 5:41 pm on February 2, 2011:

    Syrah Fox: I highly recommend the half-leg ham for the wallet and the waistline! I am pretty lazy and don’t really do anything to the exposed half of the ham beyond giving it a good coating of glaze. If you are planning on baking the ham for an extended period of time and are worried about it starting to dry out, you could just cover the exposed part of the ham with aluminium foil.

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