Lime Marmalade & Macadamia Nut Glaze

Oh my, you are going to love this! It has definitely replaced the traditional pineapple, clove, and honey glaze that covered our family ham at Christmas when I was growing up. We haven’t looked back since a friend introduced this recipe to us in 2003. Yes, it really is that good!

Everyone who tries it asks for the recipe, so we thought we’d share it here for you to enjoy too.

Here’s what you need to make the glaze:

• ½ cup organic lime marmalade (homemade preferrably)
• ⅓ cup organic raw honey
• 3 tbsp organic Dijon mustard
• 2 tbsp freshly squeezed lime juice
• 2 tsp finely grated lime zest
• 1 cup finely chopped organic macadamia nuts – lightly toasted
• ¼ tsp of All Natual Liquid Magnesium or Himalyan salt
• Pinch cracked black pepper
• 1 x ham on the bone with skin on (preferrably organic)
• Cloves for studding (see option below)
• Apple cider vinegar (for storage)

Here’s how to put the glaze together:

1. In a small saucepan, combine: lime marmalade, honey, Dijon mustard, lime juice, lime zest, magnesium or salt & pepper.
2. Heat gently on low–medium until it just simmers. Make sure it doesn’t burn.
3. Remove from heat and stir in the chopped macadamia nuts.
4. Let the glaze cool and thicken slightly before brushing onto the ham.

How to prepare your ham:

1. Preheat oven to 160°C.
2. Use a small sharp knife to gently lift the rind at the widest end of the ham. Peel it all the way back slowly, keeping as much fat intact as possible and remove.
3. Score the fat in a diamond pattern. NOTE: do not cut into the meat.
4. Option – press a whole clove into each diamond for a festive aroma.

How to bake your ham:

1. Brush a generous layer of glaze over the scored fat of your ham.
2. Place the ham on a rack, skin side up, inside a roasting tray. You can add 1–2 cups water to the base to prevent drips from burning.
3. Place a layer of alfoil over the top to cover.
4. Bake for 1 hour 30 minutes to 2 hours, depending on size.
5. Baste every 20–25 minutes with more glaze.
6. For a deeper caramelised finish, remove the alfoil and increase heat to 190°C for the final 10–12 minutes.

How to serve:

• Allow ham to rest 10 minutes before carving.
• Slice across the grain for tender pieces.
• Spoon any remaining warm glaze from the pan over the slices.

Storage instructions for your cooked ham:

1. Wrap in a clean ham bag, pillowcase, or tea towel soaked in cold water and 1 tbsp apple cider vinegar.
2. Squeeze out excess water and store in the fridge.
3. Re-soak the cloth every 2 days.
4. Ham will keep up to 7–10 days.