Orange and 5 Spice Glazed Ham

Orange & 5 Spice Glazed Ham

Serves 20


  • 7kg whole smoked leg ham, on the bone
  • 500ml (2 cups) fresh squeezed orange juice
  • Whole cloves, to stud
  • 125g (3/4 cup, lightly packed) brown sugar
  • 170g (1/2 cup) orange marmalade
  • 1 teaspoon Chinese five spice
  • 2 ½ tablespoons Dijon mustard


  1. Place an oven shelf in the lowest position and remove other shelves. Preheat oven to 170°C. Use a small sharp knife to cut around the shank in a zigzag pattern, about 10cm from the end. Carefully run the knife under the rind around the edge of the ham. Gently lift rind off by running your fingers between the rind and the fat. Score fat in a diamond pattern, about 5mm deep. Stud centres of diamonds with cloves.

  2. Combine the sugar, marmalade, Chinese five spice and mustard in a bowl until smooth. Place the ham, fat-side-up, in a large baking dish. Pour the orange juice into the dish. Brush one-third of the glaze over the ham.

  3. Bake the ham for 30 minutes. Brush with half the remaining glaze. Bake, brushing once with remaining glaze, for a further 1 1/4 hours or until ham is cooked through and the surface is sticky and golden. Set aside for 15 minutes to rest before carving.

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Gotzinger Knackwurst and Cheese

Knackwurst & Cheese Brekky Boat

Serves 4


  • 2 Knackwursts, diced

  • 1 Large baguette

  • 5 Large eggs

  • 1/3 Cup heavy cream

  • ¾ Cup grated cheddar cheese

  • 2 shallots thinly sliced

  • Salt and pepper to taste

  • ½ Tbsp butter


  1. Pre heat oven to 170°C.

  2. In a pan add butter, fry Knackwurst

    until brown then set aside.

  3. In a medium bowl beat eggs and cream together, then fold in knackwurst, cheese and shallots.

  4. Cut a long rectangle through the top of the baguette.

  5. Partially remove the inside bread from

    the baguette.

  6. Spoon the mixture into baguette and

    sprinkle with salt & pepper.

  7. Bake for 25 minutes at 170°C.

  8. Cut and serve warm.

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Gotzinger Honeywurst Nasi Goreng

Honeywurst Nasi Goreng

Serves 4


  • 1 pack Honeywurst, 1.5cm slices

  • 4 cups long grain rice, cooked

  • 4 tsp oil plus

  • 10 shallots sliced, 2cm slices (1/2 for garnish)

  • 1 red capsicum, cubed finely

  • 1 cup fresh bean sprouts

  • 2 Tbsp Ketjap Manis
    (readily available from grocery shops)

  • 4 fried eggs


  1. Cook rice according to packet recipe.

  2. In a large non stick frying pan add one teaspoon oil and cook Honeywurst on both sides until golden. Transfer to dish. Keep warm.

  3. Using the same pan on medium heat, heat remaining oil. Add shallots, capsicum and cook for 2 mins. Add the cooked rice, Honeywurst, sprouts, Ketjap Manis and gently mix and heat through.

  4. Spoon the rice mixture into 4 serving bowls. Cover with foil to keep hot.

  5. Fry eggs with a little oil in a non stick pan. Place a fried egg on the top of each rice bowl and garnish with extra shallot and drizzle lightly with Ketjap Manis.


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