A spectacular glazed ham for your Christmas table.


  • 3kg leg of ham, on the bone

  • 3/4 cup tart orange marmalade

  • 2 oranges, zest removed and reserved

  • 3 stalks of rosemary

  • 3 punnets of cherry tomatoes or 3 stalks of truss tomatoes

  • 1.5kg roasting potatoes (Maris Piper or any red skinned, waxy potato)

  • 2 tablespoon olive oil

  • Sea salt flakes

  • Freshly ground black pepper


  • 1.

    Preheat oven to 180C

  • 2.

    Rinse ham under cold water and pat dry using paper towel.

  • 3.

    Using a sharp paring knife, carefully peel off the skin on the ham, leaving a 1.5cm layer of fat.

  • 4.

    Once removed, score a diamond cross-pattern into the fat, ensuring to not cut all the way through.

  • 5.

    Place the marmalade, orange zest and the juice of ½ an orange into a saucepan. Heat, stirring continuously to combine ingredients.

  • 6.

    Transfer ham to a roasting dish and pour over half the glaze. Bake for 30 minutes.

  • 7.

    Meanwhile, peel the potatoes and cut into quarters. Par-boil the potatoes in salted water until tender. Drain well and allow to dry out in a colander. This helps to achieve light fluffy potatoes.

  • 8.

    Remove ham from the oven.  Place potatoes into the roasting dish along with whole cherry tomatoes. Coat the potatoes and tomatoes in the olive oil and seasoning to taste.

  • 9.

    Pour the remaining glaze over the ham and sprinkle with rosemary & thyme.

  • 10.

    Return to the oven and bake for a further 40 minutes.

  • 11.

    Transfer the ham to a serving platter. Surround with potatoes and tomatoes to serve.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 294kj
  • Fat Total 12g
  • Saturated Fat 3g
  • Protein 22g
  • Carbohydrate 24g
  • Sugar 7g
  • Sodium 1438mg

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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