Orange and Clove Honey Baked Ham
A deliciously spiced ham that is perfect all year round – not just at Christmas! This ham is delicious served for dinner alongside roast veggies, but we REALLY love it sliced and served cold on toast.
Recipe Tester Feedback: “Never had glazed ham and thought it was hard? This recipe will take your fears away, and even better – it tastes amazing." - Gail
No: Gluten / Dairy / Egg / Nuts
Preparation Time 30 minutes
Cooking Time 1 hour 20-45 minutes
Serves more than 10
Can be frozen
You will need:
large baking dish
- ham - 1/2 or 1 whole leg
- cloves - whole
- honey - 40g
- brown sugar - 50g, dark
- orange - 2 large, zest and juice only
- mustard powder - 1 tsp
- cloves - 1/4 tsp, ground
- Serving options:
- vegetables of choice - roast
- bread - toasted (*can omit or use GF)
- Preheat oven to 160C. Line a large baking dish with baking paper.
- Add the honey (40g), dark brown sugar (50g), orange zest (from 2 oranges), orange juice (from 2 oranges), mustard powder (1 tsp) and ground cloves (1/4 tsp) to the bowl. Program 4 minutes / 70C / Speed 2.
- Meanwhile, use a sharp knife to cut the majority of the rind off the ham piece (1/2 or 1). If using a whole leg of ham, you will want to leave some rind on the shank of the leg.
- Using your hands, and the knife if needed, lift the rind off the fat layer. You will need a layer of fat to remain.
- Use your knife to score a criss cross pattern in the fat to form a diamond pattern. This will need to be 0.5cm deep.
- Poke a clove into the centre of each diamond.
- Baste with 1/2 of the glaze mixture.
- Place into the oven and cook for 1 hour and 20 minutes for half a leg of ham or approximately 1 hour 45 minutes for a full leg.
- Baste with remaining marinade every 20-30 minutes with a large spoon. Once all of the marinade is used, continue to baste with the juices in the pan until cooked.
- Remove from the oven and allow to rest for 20 minutes, basting it every 5 minutes to give it a final glaze.
- Carve and enjoy!