An Orange + Cherry Baked Ham Recipe: A Nic Wood Family Favourite

In the enchanting world of culinary delights, traditions are the threads that weave together the tapestry of festive celebrations. For renowned Culinary Creative Lead Nic Wood, the holiday season is not just about the twinkling lights and merry carols but also a time to craft culinary masterpieces that resonate with warmth, love, and a touch of his Western Australian roots.

Join us on a journey into Nic’s family traditions as he unveils the secret behind his cherished Orange + Cherry Baked Ham—a recipe that brings joy to his family’s Christmas table year after year.

And here’s a little insider scoop: Nic is all about those leftovers, especially when kicking back to watch the Boxing Day Test.

Orange + Cherry Glaze

Ingredients

350g                      Orange Marmalade
100ml                    Orange Juice
250g                      Fresh Cherries – Pitted + Sliced
110g                      Light Brown Sugar
60ml                      Local Honey
60ml                      Cognac
3                           Star Anise
2                           Cloves
3tbs                      Seeded Mustard
1/2tsp                   Mixed Spices

Method

• Place all ingredients into a medium saucepan and bring to the boil.
• Once it’s brought to the boil turn down and simmer for 5 minutes until slightly thickened.
• Strain through a sieve and discard the solids. Allow to cool

Glazed Ham

Ingredients

1                              Black Forrest Full Leg Ham – Bone In
Cloves
Orange + Cherry Glaze

Method

• Preheat oven to 180’c
• Place the ham on a clean work surface, using a small sharp knife through the rind 8cm down the shank. Running your finger under the rind slowly removing the rind from the ham
• Use a small sharp knife to score the fat diagonally 2cm intervals to form a diamond pattern
• Place 1 clove in each of the diamonds
• In a roasting pan place a wire rack and place the ham on the wire rack. Wrap the hank in foil
• Brush the ham with about ¼ of the glaze mixture. Basting the ham every 15minute for 1 ¼ hours or until the ham is caramelised. Allow to cool for 15minute before eating.

Not wanting to lift a finger this holiday season? Leave the cooking to us, and pull up a seat at Santini Bar & Grill. Expertly created by the master himself, enjoy plentiful platters and cheerful chatter with a feast of market fresh seafood, roast turkey with stuffing and QT rib eye steak. Finish it off with our Christmas steamed pudding that nonna would be roud of. Here’s to good times, good food, and the ease of a tasty QT feast! Merry Christmas!