Herbie’s Christmas Ham

Cuisine: Festive

Prep time:

Cook time:

Serves: 12-20

This ham has been part of the Hemphill Christmas feast for many years, and continues to be enjoyed in the days following in sandwiches, salads, soups and omelettes. * Please note photograph is a 1kg boneless leg of ham made with half of marinade recipe below. For a half leg of ham, halve the ingredients for the glaze.


Try making your own mustard with Herbie’s Spices Make Your Own Mustard Mix


  1. Preheat oven to 160C.
  2. Remove skin from ham; score the exposed ham fat into diamonds 2.5 cm apart and press a clove into the centre of each.
  3. Place ham in deep roasting pan. For glaze, mix marmalade with mustard and ground star anise and spoon liberally over the ham to coat thickly.
  4. Pour apple juice and stout into the base of the pan.
  5. Bake ham for 25 minutes per kilo, basting every 20 minutes with the juices.
  6. If the shank darkens too quickly, cover with brown paper.
  7. Remove from oven when golden and stand for about 15 minutes before slicing.
  8. If desired, the pan juices can be reduced down to a glaze and poured over the ham before cooling and slicing.
  9. Once cool, keep refrigerated between uses, covered with foil or a tea towel.
  10. Ham can be sliced and frozen in portions and kept for up to 3 months.