Lemon and orange glazed ham

Photo: Leg of hamWho can resist a succulent leg of glazed ham during the festive season. This one is extra special with orange, lemon, and honey! Brought to you by Beyond Fitness client and chef-by-trade Emma Duff.


  • 5.5kg cooked leg ham
  • 2 tbs whole cloves
  • Juice of 1 oranges and 1 lemon
  • 10 – 12 bay leaves


  • Rind of 1 orange and 1 lemon , finely sliced
  • 100g dark brown sugar2 tablespoon of honey
  • 1/4 cup Dijon mustard


  1. Preheat oven to 190C.
  2. Using a sharp knife, score a shallow diamond pattern in fat, at 1.5cm intervals, without cutting into meat.
  3. Stud the point of each diamond with a clove.
  4. At the end of the bone on the leg cut about 5cm from the meat and pull back the skin and remove.
  5. Place ham in a large roasting pan.
  6. Pour orange and lemon juice over ham then pour 1/3 cup water into base of pan.
  7. For glaze: combine all ingredients in a small bowl.
  8. Brush thickly over ham.
  9. Bake ham for 45 minutes, basting with juices occasionally.
  10. Push an uncooked clove into each of 12 bay leaves and press into ham.
  11. Brush ham with pan juices then bake for a further 15 minutes or until glaze is deep brown. If juices in pan evaporate too quickly, add a little more water.

To serve

  • Place ham on to a platter.
  • To carve, remove cloves and bay leaves. Use a thin carving knife to carve thin slices away from the bone, following the grain of the meat and around the bone.