Christmas Ham with Orange Mustard Glaze



A scored, glazed and baked Christmas Ham on a board ready to be sliced and served

Tender, juicy, sticky, sweet and mustardy - this easy glazed ham on the bone will quickly become a firm Christmas favourite.

Prep: 30 minutes

Cook time: 1 hour

Serves: 10+


  • Half leg of ham on the bone, hock end
  • 1 cup orange marmalade
  • 1⁄4 cup brown sugar
  • 2 tbsp dijon mustard
  • 1 large orange, juiced and zested
  • Whole cloves (optional)




  1. Preheat oven to 160°C.

  2. Place the orange marmalade, brown sugar, mustard, orange juice and zest into a saucepan. Switch onto medium high heat and bring to the boil, then turn down to low and simmer until it's thick and shiny.

  3. Cut through the skin around the top of the hock, then loosen skin at the broad end and carefully peel back until you can detach it entire. Score the fat with a sharp knife in one direction across the ham, taking care not to cut the meat. 

  4. Brush on some of the glaze, making sure it covers all of the exposed ham. Decorate with whole cloves if you wish (optional). 

  5. Place your ham in the preheated oven, making sure to glaze every 30mins for 1 ½ hrs until golden, sticky and caramelised. 

Cook's Note

If you're cooking a whole leg of ham, add 30 minutes to the cooking time. You can add whole spices and bay leaves to the glaze, depending on taste, just remove them before basting the ham as they'll burn in the oven.