Spiced Apricot & Maple Glazed Leg of Ham

25 minutes
1 hour 15 minutes
10-12 people


  • 1 Scottsdale Pork Cooked on the Bone Leg Ham, rind removed
  • Whole cloves (you’ll need about 50), for studding the ham

Spiced Apricot & Maple Glaze

  • ¾ apricot jam
  • ¼ cup maple syrup
  • 3 star anise
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice


  1. Preheat oven to 180˚C/160˚C fan-forced.
  2. Using a sharp knife, score the ham fat (not the flesh) in a grid pattern at 2cm wide intervals. Insert a clove into the centre of each square of fat.
  3. Wrap the ham hock in foil (this prevents it from burning). Place the ham on a greased rack in a large baking dish lined with foil. For ease use a large disposable foil roasting dish.
  4. To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium heat. Reduce heat and simmer, stirring occasionally, for 8-10 minutes or until slightly thickened.
  5. Brush ham two to three times with the glaze to evenly coat the ham fat. Bake for 50 minutes to 1 hour, brushing with remaining marinade every 15 minutes, until ham is golden and caramelised. Arrange star anise (used in the glaze) on the ham in the last 15 minutes of baking.
  6. Set aside to cool for 30 minutes. Slice and serve.

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