Blood Orange Marmalade, Ginger and Sriracha Glazed Ham
How long will it take?
1 hour 15 minutes
What’s the serving size?
What do I need?
1 x 8-10kg ham leg, rind removed
300g jar blood orange marmalade
¼ cup brown sugar
1 ½ tablespoons finely grated fresh ginger
1 tablespoon sriracha hot chilli sauce
How do I make it?
Preheat oven to 200˚C. Meanwhile, using a sharp knife, score the ham fat (not the flesh) crossways at 1 centimetre intervals. Wrap the hock in foil to prevent burning.
Place ham on a greased rack in a large baking dish lined with foil.
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.
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.