Blood Orange Marmalade, Ginger & Sriracha Glazed Ham

30 minutes
1 hour 15 minutes
10-12 people


  • 1 Scottsdale Pork Cooked on the Bone Leg Ham, rind removed

Blood Orange Marmalade, Ginger & Sriracha Glaze

  • 300g jar blood orange marmalade (regular orange marmalade will also work fine)
  • ¼ cup brown sugar
  • 1 ½ tablespoons finely grated fresh ginger
  • 1 tablespoon sriracha hot chilli sauce


    1. Preheat oven to 200˚C/180˚C fan-forced. Meanwhile, using a sharp knife, score the ham fat (not the flesh) crossways at 1cm intervals. Wrap the hock in foil (this prevents it from burning).
    2. Place ham on a greased rack in a large baking dish lined with foil (or use a disposable foil tray for easy cleanup).
    3. 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.
    4. 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.
    5. Slice and serve warm or cold. Decorate with whole roasted red chillies if desired.

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