The ham is arguably the most prized piece on a Christmas table during the festive season, so we’ve pulled out the big guns and asked the lovely Karen Martini to share one of her favourite ham recipes! Her Campari and Blood Orange Ham is decadent, impressive but couldn’t be simpler to make, so if it’s your turn to bring a Christmas hamthis year, you better save this post! Serve with some seasonal asparagus, fresh greens and baked potatoes or even a slaw! With the ham bringing luxurious flavours to the table, keep the rest simple and fresh.
This recipe uses a full ham. For a half leg, simply halve the recipe, just ensure you halve the simmer time too.
- 450g marmalade
- 100ml sherry vinegar
- 150ml Campari
- 200g brown sugar
- 1 cinnamon stick
- 4 garlic cloves
- 4 bay leaves
- Whole leg of ham
- 2 onions
- bay leaves
- 400ml water
- Preheat oven to 160C.
- Carefully remove the skin from the ham by piercing the skin with a sharp knife and then slipping it under the edfe of the skin to remove it.
- Run the the blade down the length of the ham in 1cm increments to create a pinstripe pattern.
- Stud with cloves which are also 1cm apart.
- Line baking dish with slices of onions and bayleaves before placing the ham on top.
- Add water to the base of the pan.
- To make the glaze, add marmalade, sherry vinegar, Campari, brown sugar, cinnamon and garlic and bring to the simmer until thickened slightly and to infuse the spices, simmer time will vary depending on the marmalade (around 5 mins).
- Spoon the glaze on top of the ham and place in preheated oven.
- Glaze every 25-30 mins for 2 hours or until desired colour is achieved.