"Beautifully finished with a sticky mulled wine-inspired glaze, this is Christmas ham at its finest. Fragrant and full of flavour, it makes the perfect festive centrepiece. Plus, it’ll give you a stash of beyond-delicious leftovers." – Jamie Oliver

What you need to know before you start

This recipe consists of two major components: the ham and the glaze. You’ll need to correctly prepare a whole leg of ham on the bone, including carefully removing the skin and scoring the fat, ready for the glaze. Whole ham on the bone will come smoked or unsmoked. Feel free to choose whichever you prefer to best complement the glaze. 

The entire dish comes together in roughly 1 hour and 30 minutes. Depending on how large your oven is, your ham will likely take up the majority of the space, so carefully coordinate your cooking times so it doesn’t interfere with your other baked goods on Christmas Day. While the ham roasts, stay close to the kitchen, as it will need to be basted every 10-15 minutes for 45-50 minutes. 

Why is this the best mulled wine glazed ham with sticky orange marmalade recipe

Created by world-renowned celebrity chef, restaurateur and bestselling cookbook author Jamie Oliver, this impressive Christmas ham is the perfect centrepiece for your festive feast. Think your childhood ham and pineapple pizza, but elevated tenfold. The unique flavours of the sweet and spiced mulled wine, juicy pineapple and salty-savoury ham combine to create an indulgent golden-brown caramelised glazed ham that makes for the perfect traditional Christmas main. 

Do you serve glazed ham hot or cold?

This is up to personal preference. Feel free to slice your ham hot, cold or at room temperature. Many will choose to serve the ham hot to complement the golden caramelised flavours and textures of the red wine glaze.

What’s the best wine for glazed ham?

Choose a full bodied and well-rounded red wine for this ham glaze. We use Rioja, a type of Spanish wine loaded with rich, ripe fruits and a subtle hint of spice. This pairs beautifully with the cinnamon, cloves, bay leaves, orange and marmalade. 

Do I need to baste the ham?

Patience and basting are key steps. Using a silicone brush, dab ham with glaze from the base of your roasting dish, turning ham in the oven so you get an even caramelisation. If the glaze gets too dry, simply add a little boiling water to the pan.

Also be sure to cook for the full time, until the ham is caramelised and golden brown, even if you’re feeling impatient. It’s those last minutes in the oven that will make your ham amazing.

What ingredients you’ll need

Whole leg ham on the bone: We used an 8kg ham on the bone to feed 14, with leftovers. 

Extra virgin olive oil: The ham roasts with a drizzle of olive oil before it’s glazed to help retain its moisture and impart a rich, fruity flavour. 

Stock: Stock is added to the roasting pan to create a moist environment, preventing the ham from becoming too dry. Feel free to use chicken or vegetable stock. 

Orange marmalade: Marmalade in a jar is a great shortcut ingredient for the glaze to add a bright sweet and bitter aroma.

Full-bodied red wine: This forms the basis of the mulled wine glaze to create a warm, rich and aromatic flavour profile. 

Star anise: Star anise has a distinct, sweet and slightly licorice-like aroma to impart warm, spicy undertones to the glaze. 

Cloves: Cloves are used to help secure the pineapple to the ham. It adds a strong and slightly sweet flavour. 

Cinnamon quill: Cinnamon has a warm, sweet and slightly spicy flavour. It has a natural sweetness that’s balanced by a mild, wood-like aroma. You can also use a pinch of ground cinnamon, if you prefer. 

Fresh bay leaf: The earthy bay leaf adds complexity for a more well-rounded flavour of the glaze. 

Orange: Orange peel adds a vibrant, citrusy dimension to a mulled wine ham glaze. 

Pineapple rings in juice: The juice is added to the glaze and the fruit is studded around the body of the ham for a burst of sweetness. 

A step-by-step guide to Jamie Oliver’s glazed ham

Remove the skin

Gently lift off the skin in one piece by running your fingers between the rind and the fat. Take your time for this step, as you want to remove the skin but not the layer of fat, which will slowly melt and give you a beautiful caramelised glazed crust. 

Score the ham

Scoring your ham serves two main purposes: presentation and flavour. Score the fat to create a crisscross pattern, or choose parallel lines for a modern look. This will also allow the glaze to seep in between the lines to create edges for the fat to render and turn into caramelised goodness. Be careful not to cut too deep, as this will cause the fat to fall off the ham as it heats and melts. It may be difficult to see where the last score was – if this is the case, use two pieces of kitchen string and place them on the last two scores to give you a reference for where you want the next.

Prepare the shank

Covering the shank with foil avoids it from burning in the oven for elevated presentation. Once the ham comes out of the oven, you can choose to decorate the shank with some fresh bay leaves or other kitchen herbs, using kitchen string to tie them around the shank.  

Brushing the glaze

Use a brush to baste the ham with the glaze. We recommend a silicone brush to avoid any loose bristles accidentally ending up on your ham. If you find the glaze is getting too dry in the pan, feel free to add a splash of boiling water. Dab the glaze rather than brushing to avoid removing the precious layer of fat. 

How do you store leftover mulled wine glazed ham?

Traditionally, the removed skin of the ham was saved for storage purposes. Leftover ham on the bone can be protected by the skin to help it from drying out, and stopping it from absorbing flavours from other foods in your fridge. Hams are also often sold with a cloth bag which you can use to keep your leftover ham moist. Soak the bag in a mixture of water and white vinegar, squeeze out the excess liquid and wrap. Resoak the bag as it dries out. If you don’t have a bag, feel free to try the skin method. 

You can also freeze the ham. Cut large 10-15cm chunks from the bone and store in zip-lock freezer bags. It will keep for up to 1 month. Thaw it in the fridge, and slice when you’re ready to eat. 

What to serve with mulled wine glazed ham with sticky orange marmalade

Opt for traditional sides like roasted vegetables or baked potatoes to pair alongside your perfectly baked glazed ham. However, in the peak of Australian summer, fresh salads mixed with fruit, grains and pastas would also work beautifully. Complete your dinner table with locally sourced seafood thoughtfully arranged around your centrepiece ham for the ultimate Christmas feast. 

Drink pairings for mulled wine glazed ham with sticky orange marmalade

Pair a generous serving of glazed ham with a glass of fruity, spiced red wine such as a zinfandel or shiraz to complement the richness of the ham. The crispness and slight tartness of a cider is also a great option to contrast the sweet and savoury flavours of the dish.  

If you love Jamie Oliver’s mulled wine glazed ham with sticky orange marmalade recipe, try this 

On mains duty this Christmas? Try your hand at a selection of our favourite savoury dishes to serve this festive season:

• Salt-roasted pork belly with whole apples and quince sauce
• Roast chicken with chorizo and sage stuffing 
• Lamb with sourdough, basil and macadamia pesto