Glazed Ham

Glazed Ham recipe - The Cooks Pantry


Michael Wheldon


  • 1 x Coles Australian free range full leg ham, skin removed & fat scored
  • 1 jar marmalade spread
  • 5 sprigs of rosemary, stalks removed
  • 1 bulb of fennel, thinly sliced (dressed with lemon juice to prevent oxidisation)
  • 1 red onion, thinly sliced
  • 2 oranges, skin removed and sliced
  • 120g baby french kale


  • 1 tbsp whole-grain mustard
  • ¼ cup Cobram Estate Robust Extra Virgin Olive Oil
  • 1 tbsp red wine vinegar
  • Pinch of salt


  • Preheat oven to 180 degrees.
  • In a large baking tray resting on a wire rack, evenly coat the leg in marmalade and rosemary and place in oven for approx 2 hours.
  • Whisk the dressing ingredients in a bowl until well combined. In a large bowl, gently toss fennel, red onion, oranges, kale and dressing until everything is evenly coated.
  • Carve ham to desired thickness and serve with salad.

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