Ingredients
• 1 cup Rhubarb & Citrus Marmalade
• ¼ cup honey
• ½ cup orange juice
• 5–6 kg ham leg, skin removed and trimmed
• Cloves, for studding
Method
Preheat: Set oven to 200°C.
Glaze: In a saucepan, bring Rhubarb & Citrus Marmalade, honey, and orange juice to the boil over high heat. Cook for 5–7 minutes, until thickened.
Prepare: Score the ham fat in a diamond pattern and cover the hock with foil. Place ham on a lightly greased wire rack in a baking dish lined with non-stick paper.
Stud & Brush: Push a clove into each diamond and brush generously with the glaze.
Bake: Cook for 40–50 minutes, brushing with glaze every 10 minutes, until golden and caramelised.
✨ A beautifully glazed ham bursting with citrus and rhubarb sweetness — the perfect centrepiece for your festive table.
