NZ Woman's Weekly

Glazed ham

  • Total time

    +60 minutes
  • Servings

  • Courses

  • Meal Origin

  • Occasion


Ready in 2 hours 15 minutes, serves 50.

We selected a Kiwi Champagne ham – this would feed more than 50 people. The bonus is that it makes a great gift and family can take home a large piece each for sandwiches and salads. order this ham through the deli counter at your supermarket if you can’t find it. It never fails to impress.

  • 425g can well-drained apricots
  • 4 tbsp brown sugar
  • 2 tbsp whole seed mustard
  • 3 tbsp orange marmalade
  • 1 Champagne ham, 8.5-9kg
  • Whole cloves

1. Preheat the oven to 160°C. Move the baking racks to the middle of the oven. Line a large roasting pan with tinfoil.

2. Place apricots, brown sugar, whole seed mustard and orange marmalade in a food processor. Process until smooth and runny enough to use as a baste.

3. Carefully peel skin off the ham, score in a criss-cross pattern and stud with cloves, then apply baste. Pour baste from above so it drizzles down all over the ham.

4. Place in oven and bake for 2 hours.

Note: If your oven runs hot due to the high sugar content in the glaze, the ham can brown quickly. Adjust the temperature if necessary. Remember the ham is cooked – just glaze and heat it.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

more of this author
Issue 1541

Subscribe to the magazine

Simon Barnett’s 7 magic rules

In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.