Sweet Marmalade Ham


Posted by Kim McCosker on


Serves 8 people


  • 1/2 ham on the bone
  • 150 grams ham glaze or a jar of marmalade
  • 30 cloves
  • 24 fresh, plump cherries


  • Preheat oven 170°C.
  • Remove outer skin of ham and reserve (use when storing ham to keep moist).
  • Using a sharp knife, score the fat into diamond shapes.
  • Place ham on rack in a roasting tray and brush with glaze.
  • Pour 1 cups of water into roasting pan. Bake ham for 25 minutes until golden, remove from oven and set aside.
  • If there is liquid in the base of the pan, place on the stove and reduce over medium heat until syrupy then pour over ham before serving.
  • Garnish with cherries before serving

Recipe Notes

Optional: If you make this I highly recommend saving the bone so you can make this ultimate Ham Bone Soup, it’s the perfect leftover soup: Shred ham from the bone. Then place leftover ham bone in a large stockpot and add enough water to cover the bone halfway, about 6 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 40 minutes. Remove and discard ham bone. Add ham, one chopped onion, 2 cups peas and ¾ teaspoon fresh thyme leaves; season with sea salt and cracked pepper, to taste. Bring to a boil; reduce heat and simmer for 10 to 12 minutes. Cool slightly and blend using a stick blender.

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