Justine Schofield’s Otway Pork Glazed Christmas Ham



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Serves 10


Prep: 30 min


Cooking: 45 min


  • 1 x 8-10 kg whole Otway Pork ham leg
  • Cloves, to stud (optional)


  • 1 tsp. Chinese 5 spice
  • 3/4 cup marmalade
  • 3/4 cup brown sugar
  • 2 tbs apple cider vinegar
  • 1 tablespoon Dijon mustard


Step 1
Remove ham from the fridge 1 hour before baking.

Step 2
Preheat the oven to 180°C and lower the rack to the bottom shelf.

Step 3
Cut around the hock, and with the tip of a small knife, loosen the rind. Carefully peel rind back with the knife and your hands, ensuring the fat is kept intact.

Step 4
Score a criss-cross pattern in the fat (stud with cloves if you like at this stage). Scoring the ham allows the glaze to stick and the fat to render, creating a glorious golden crust.

Step 5
Place the ham on a rack in a large baking tray that’s lined with foil (this will make washing up much easier).

Step 6
In a small saucepan, add the glaze ingredients and bring to the boil, whisking to combine well. Cook for 5 minutes or until thick.

Step 7
Using a pastry brush, dab half of the glaze over the ham. Add 1 cup of water to the tray.

Step 8
Bake in the oven for about 45 minutes basting every 10-15 minutes until a thick, glazed crust forms.

Step 9
Rest for at least 30 minutes before carving.

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