Ginger isn't just found in ginger beer. It can be added to traditional desserts and meals to give that extra twist.


  • 3.5kg semi-boneless picnic shoulder ham

  • 1 small orange, unpeeled, halved and thinly sliced

  • 1 lemon, unpeeled, halved and thinly sliced

  • 15 whole cloves

  • 1/2 cup Buderim Ginger Original Ginger Marmalade

  • 1/2 cup Buderim Ginger Ginger Refresher

  • 1 1/2 tablespoons wholegrain mustard


  • 1.

    Preheat oven to 180°C or 160°C fan. Line a roasting pan with foil. Using a small knife, cut around ham shank in a zigzag pattern, about 10cm from the end. To remove rind from ham, run a knife under rind right around edge of ham. Gently lift off rind in one piece by running your fingers between rind and fat.

  • 2.

    Using toothpicks to secure, arrange orange and lemon slices over ham. Stud with cloves. Place ham in prepared pan. Combine Original Ginger Marmalade and Ginger Refresher in a small saucepan over moderate heat. Cook, stirring, for 3-4 mins, or until thickened slightly. Stir in mustard. Brush glaze evenly over ham.

  • 3.

    Bake, basting occasionally with pan juices, for 55-60 mins, or until golden-brown. Let ham stand for 5 mins. Carve ham to serve.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 518kj
  • Fat Total 25g
  • Saturated Fat 8g
  • Protein 48g
  • Carbohydrate 22g
  • Sugar 9g
  • Sodium 3363mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of iconic Aussie brand, Buderim Ginger, who’ve just released their latest creation, a boutique Buderim Ginger Beer. For more information and to purchase, please visit Buderim Ginger or The Ginger Net.

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