Winner, winner, ham dinner. Our award-winning ham with marmalade glaze will make the perfect centrepiece.

Serves 8 | Prep 30 minutes | Cook 90 minutes


  • Preheat oven to 170°C and place shelf to the lowest position.

  • Carefully remove the rind from the ham, making sure you don't trim all the fat.

  • Use a small sharp knife to score the fat into a diamond pattern, about 5mm deep.

  • Transfer the ham to a large roasting pan and pour in 1 cup of water.

  • Spread the marmalade over the ham then place a clove in the middle of each diamond of fat.

  • Cover loosely with foil and bake for 1 hour.

  • Remove the foil, glaze again and bake for another 20 minutes or until the surface of the ham is golden and caramelised.

  • Remove the ham from the pan to a large chopping board and rest for 15 minutes.

  • Meanwhile, pour the pan juices into a small saucepan and bring to a gentle boil, reduce the heat and simmer until a nice thick syrup results.

  • To serve, place the ham into the middle of a large serving platter.

  • Surround with plump cherries and serve with the marmalade syrup in a little jug on the side.

  • Slice and serve warm or cold.

Marmalade Glaze ham.png


  • IGA Leg of Ham

  • 1 (6-8kg) whole leg ham, on the bone

  • IGA Black and Gold Orange Marmalade

  • 1 cup marmalade

  • Whole Cloves

  • Whole cloves, to stud

  • Cherries

  • 800g cherries, to garnish