Blood Orange Marmalade, Ginger & Sriracha Glazed Ham

Prep time 30 minutes Cook time 1 hour 15 minutes

Serves 18 people



  • 1 x 8-10kg ham leg, rind removed

Blood orange marmalade, ginger & sriracha glaze

  • 300g jar blood orange marmalade
  • ¼ cup brown sugar
  • 1 ½ tablespoons finely grated fresh ginger
  • 1 tablespoon sriracha hot chilli sauce


  1. 1.
    Preheat oven to 200˚C/180˚C fan-forced. Meanwhile, using a sharp knife, score the ham fat (not the flesh) crossways at 1cm intervals. Wrap the hock in foil (this prevents it from burning).
  2. 2.
    Place ham on a greased rack in a large baking dish lined with foil (see tip in 'General Information' tab).
  3. 3.
    To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 8-10 minutes or until slightly thickened.
  4. 4.
    Brush the ham fat a few times to evenly coat with the glaze. Bake, for 50 minutes to 1 hour, brushing with remaining glaze occasionally, or until ham is golden and caramelised. Set aside to cool for 30 minutes.
  5. 5.
    Slice and serve warm or cold. Decorate with whole roasted red chillies if liked.

General Information


For ease, use a large disposable foil roasting dish.


If the glaze thickens on standing, warm the glaze over low heat so it spreads easily over the ham.