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Macadamia Christmas Ham

1310 Macadamia Christmas ham Xmas release 01.12.13

Macadamia Christmas Ham

Macadamia Christmas Ham

Yield: 12


  • 7-8kg leg of ham on the bone
  • 1/2 cup ginger marmalade
  • 100g brown sugar
  • 1 tablespoon Dijon mustard
  • 1/4 cup macadamia butter*
  • 1/4 cup Davidson Plum chili sauce (or sweet chilli sauce)
  • 150g macadamias, finely chopped


  1. Preheat oven to 180°C, fan-forced. Position an oven shelf in the
  2. lowest position and remove all the other shelves.
  3. Use a small sharp knife to cut around the ham shank (end of the leg) in a zigzag pattern 10cm from
  4. the end. Carefully remove the skin from the ham in 1 piece by running the knife and score the fat in
  5. a diamond pattern. Place the ham in a baking dish lined with several layers of non-stick baking
  6. paper.
  7. Combine the marmalade, sugar, mustard, macadamia butter and chilli sauce in a small saucepan and
  8. stir over a low heat until the marmalade melts. Brush the ham with half the marmalade glaze to
  9. evenly coat. Bake in the oven for 50-60 minutes or until golden brown.
  10. Press the macadamias firmly onto the ham and brush with remaining glaze. Bake for a further 15
  11. minutes or until nuts are lightly toasted. Remove from the oven and set aside for 15 minutes to rest
  12. before carving.
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*Macadamia butter is available at some farmers markets, specialty stores or it is easy to make your
own, see the recipe at

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