![](https://www.longtrackpantry.com.au/wp-content/uploads/2019/10/Ham-Glaze-1-resized-cut.jpg)
A wonderful way to end a large party is with a glazed ham on the bone, loads of fresh slider buns and pots of chutney and relish to go with!! It's a 'come and get it' style of feeding guests, with high impact for little work, which can be a relief towards the end of the night! Any spare ham makes the BEST breakfast served with eggs and the spare chutney next morning on more slider buns!
![](https://www.longtrackpantry.com.au/wp-content/uploads/2019/10/Ham-Glaze-1-1.jpg)
INGREDIENTS
We used Long Track Pantry chutney and relish in this recipe but you can happily substitute for other brands and flavours.
1 x 5-6kg leg cooked ham
3 x tbsp Pear & Ginger Chutney (or other chutney)
3 x tbsp White Peach & Raspberry Jam (or other jam)
Juice of x 1 orange
METHOD
Preheat the oven to 190 degrees (180 degrees fan forced)
Skin the ham, being very careful to just remove the skin and leave the fat on the leg.
![](https://www.longtrackpantry.com.au/wp-content/uploads/2019/10/Ham-Glaze-2.jpg)
Combine jam, chutney and orange juice in a small saucepan and heat gently until jam and chutney melted.
Line a very large baking dish with baking paper, place the ham in the dish and then pour 1 x 250ml cup water into the bottom of the dish. Paint the fat well with the glaze.
![](https://www.longtrackpantry.com.au/wp-content/uploads/2019/10/Ham-Glaze-4.jpg)
Cook for approx 40 – 60 mins, basting the ham with the glaze every 10 minutes until the ham is well glazed and golden.