Matt and his marmalade glazed ham recipe

By Kate Walsh

And here is Matt Rothman from Hands Lane! 

What is the best thing you've eaten in the past week? 

Youngberries picked from my veggie patch with my sons. What a luxury. Home-grown organic berries.

Can you tell us the secret of your famous tomato chutney?

Fresh seasonal produce. I get all my tomatoes from Sam, a 74 year old tomato farmer just outside of Dural in Sydney's north west he grows his tomatoes with love, organically and sustainably, just as his Nonno taught him back in Naples.  

What is the best music to make chutney to?

I like a bit of rhythm when I'm stirring the pot so s bit late 70s Afro beat hits the spot someone like Fela Kuti 

  • Hands Lane Seville Orange Marmalade Glazed Xmas Ham

1 bone-in baked ham (4.5kg approx)

30 whole cloves

1 jar of Hands Lane Seville orange marmalade

1/4 cup Dijon mustard 


Preheat oven to 180°C.
Line a large baking pan with heavy-duty aluminium foil.
Place ham cut side down in centre of pan.

Trim any rind or excess fat from ham with a sharp knife.
Score outside of ham with a sharp knife in a decorative diamond pattern (as shown) and insert a whole clove into each diamond point.
Cover pan and ham with more heavy-duty aluminium foil. 
Bake ham for 1 1/2 hours.

Make glaze
Melt the Hands Lane Seville orange marmalade in small saucepan over medium heat, stirring occasionally.
Whisk in Dijon mustard and 2Tbsp. water.
Bring mixture to a boil and cook for about 10 minutes, until glaze thickens.
Set glaze aside.

Remove ham from oven and raise oven temperature to 220°C
Remove aluminum foil covering ham and brush warm glaze all over ham.
Return ham to oven and bake uncovered until glaze caramelizes, about 30 minutes.
Remove ham from oven, tent loosely with aluminum foil to keep warm, and let stand for 30 minutes before serving.


The Christmas Artisan Food Gift market is a collaboration between Sydney Living Museums and Real Food Projects.