Classic Christmas Ham


  • 1 x 8-10 kg Australian ham leg
  • Cloves, to stud


  • 1 tsp Chinese 5 spice
  • 3/4 cup marmalade
  • Juice of 1 orange
  • 1 tbsp tamarind paste*
  • 30 ml brandy


  • Preheat the oven to 170°C & lower rack to bottom shelf.
  • Cut around the hock & with the tip of a small knife, around the leg to loosen skin. Carefully peel skin back with the knife & your hands, ensuring the fat is kept intact.
  • Score a crisscross pattern in the fat. Stud with cloves.
  • Place the ham on a rack in a large baking tray that fits in your oven.
  • In a small saucepan add the glaze ingredients & bring to the boil, whisking to combine well. Cook for 5 min or until thick. Add a little water or juice if it needs.
  • Using a pastry brush, dab 1/3 of the glaze over the ham. Add 1 cup of water to the tray.
  • Bake in the oven for 1-1 ½ hrs, basting every 20 min until a thick & glazed crust forms.
  • Rest for at least 30 min before carving.