Anathoth Spiced Tropical Glaze

Anathoth Spiced Tropical Glaze
Look at all the flavour on this ham!

Our Christmas glaze from 2017, using the delicious breakfast marmalade by the team at Anathoth Farm (purveyors of some of the best jams and chutneys in Aotearoa). A classic glaze recipe that still makes our mouth water with the citrus and spices.


  • 2 cups Anathoth Farm Breakfast Marmalade
  • 1/2 cup orange juice
  • 1/2 cup pineapple juice
  • 1 cup brown sugar
  • 3 tsp chili flakes
  • 1 orange (grate rind and juice)
  • 1 tsp ground cumid seeds
  • 1/2 tsp ground coriander seeds
  • 3 green cardamom pods, ground
  • 1 Tbsp whole grain mustard
  • 50 whole cloves
  • Freedom Farms half or whole Champagne Ham


  1. In a saucepan simmer for 5- 10 minutes Breakfast Marmalade, brown sugar, orange juice, pineapple juice, ground coriander, ground cumin seed and ½ of the chili flakes and whole grain mustard.  (You want this all to reduce slightly, by 30%).
  2. Preheat oven to 160°C and spoon or brush some of the glaze mixture on to the skinless ham, then place in oven.
  3. Keep basting the ham with this glaze and the pan liquid several times.
  4. Cook ham for 10 minutes per kg or until glaze is sticky and shiny.
  5. Remove from oven sprinkle with remaining chili flakes, grate on orange skin.
Tip: If you don't like things spicy, sub out the chili flakes for finely chopped dried cranberries.