A glazed Christmas ham is the easiest showstopper there is. The ham’s already cooked when you buy it, so really you’re just peeling off the rind, slapping on a sticky glaze and giving it an hour in the oven.
This one uses orange, maple and Dijon. It goes dark and shiny, and the whole house smells like Christmas. Serve it warm on the day and eat it cold in sandwiches for the next week.
Table of Contents
How much ham do you need?
Most Aussie Christmas ham is sold already cooked and smoked, on the bone. Here’s a rough guide if ham’s the main event.
| People | Ham on the bone | Glaze time at 160°C fan |
|---|---|---|
| 6 to 8 | Half leg, about 3 to 4 kg | About 1 hour |
| 10 to 12 | Half leg, about 4 to 5 kg | 1 to 1 1/4 hours |
| 15 to 20 | Whole leg, about 7 to 8 kg | 1 1/2 to 2 hours |
Want leftovers? Course you do. Go one size up.
Getting the rind off
This is the only fiddly bit, and honestly it’s kind of satisfying.
- Cut a zigzag line through the rind around the shank, about 10 cm from the end.
- Run your thumb under the rind at the wide end and slowly peel it back, leaving the white fat on the ham.
- Score the fat in a diamond pattern about 1 cm deep. Don’t cut into the meat.
- Push a clove into the middle of each diamond.
Keep the rind. You’ll want it later to cover the cut side of the ham when you store it.
Glazing in three goes
Don’t put all the glaze on at once. It’ll just run off. Brush it on in layers so each one gets sticky before the next goes on.
| Time | What to do |
|---|---|
| Start | Brush on a third of the glaze, into all the cuts |
| 20 minutes | Baste with pan juices and brush on another third |
| 40 minutes | Brush on the rest |
| Last 15 to 20 minutes | Keep an eye on it. Pull it out when it’s dark and shiny, not black |
Glazed Christmas Ham
Course: Main, ChristmasCuisine: AustralianDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA cooked leg ham with the rind removed, scored, studded with cloves and baked with a sticky orange, maple and Dijon glaze. Serves 10 to 12.
Ingredients
- Ham
1 half leg cooked ham on the bone, about 4 to 5 kg
About 30 whole cloves
1 cup water
- Orange maple glaze
1/2 cup firmly packed brown sugar
1/3 cup maple syrup
1/2 cup orange juice, plus the zest of 1 orange
2 tablespoons Dijon mustard
1/2 teaspoon ground cinnamon
Directions
- Take the ham out of the fridge 1 hour before cooking. Preheat the oven to 160 degrees Celsius fan-forced. Line a large roasting pan with baking paper and put a rack in it.
- Make the glaze. Put the sugar, maple syrup, orange juice and zest, mustard and cinnamon in a small saucepan. Stir over medium heat until the sugar dissolves, then simmer for 5 minutes until slightly thick.
- Cut through the rind around the shank. Run your thumb under the rind and peel it off in one piece, leaving the fat on. Keep the rind for storing.
- Score the fat in a diamond pattern about 1 cm deep, without cutting into the meat. Push a clove into the centre of each diamond.
- Sit the ham on the rack and pour the water into the pan. Brush a third of the glaze over the ham. Bake for 20 minutes.
- Brush on another third of the glaze and bake for 20 minutes more. Brush on the rest and bake for a final 20 to 35 minutes, until dark, sticky and caramelised. Cover the shank with foil if it starts to burn.
- Rest for 15 minutes before carving. Serve warm, at room temperature or cold.
Notes
- Already cooked: most Aussie hams are sold cooked, so you’re only heating it through and setting the glaze.
- Make the glaze ahead: it keeps in a jar in the fridge for up to a week. Warm it before brushing on.
- Watch the end: the sugar can go from dark to burnt quickly in the last 15 minutes.
- Swap the maple: use honey or extra brown sugar if that’s what you’ve got.
Glazed Christmas ham troubleshooting
The glaze is burning.
The oven’s a bit hot, or the glaze is too thick in spots. Cover the darkest bits with foil and drop the oven by 10 degrees.
The glaze keeps sliding off.
It’s too runny. Simmer it a few more minutes so it’s syrupy, and brush on thin layers.
The rind won’t come off.
The ham’s too cold. Let it sit out for an hour, then try again, using a small knife to help it along.
The pan juices are smoking.
The water dried up. Add another cup to the pan.
Storing leftover ham
Ham on the bone keeps for up to 2 weeks in the fridge if you look after it.
- Lay the rind back over the cut side to stop it drying out.
- Soak a ham bag or a clean pillowcase in a mix of 4 cups water and 2 tablespoons vinegar. Wring it out and wrap the ham in it.
- Keep it in the coldest part of the fridge, and re-soak the bag every 2 to 3 days.
- Sliced ham freezes for up to 2 months.
Don’t wrap it in plastic. It sweats and goes slimy.
What to do with leftovers
- Boxing Day toasties with cheese and tomato relish
- Ham and cheese scrolls or a zucchini slice
- Fried rice, it’s brilliant in it
- Save the bone for pea and ham soup
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Frequently asked questions
Is Christmas ham already cooked?
Most hams sold in Australian supermarkets and butchers are cooked and smoked. Check the label. If it’s cooked, you’re just heating it and setting the glaze.
Can I glaze a Christmas ham the day before?
Yes. Glaze it, cool it, then keep it in the fridge in a ham bag. Serve it cold, or warm slices gently on the day.
How long does a glazed Christmas ham last?
Up to 2 weeks in the fridge on the bone, wrapped in a vinegar-soaked ham bag that you re-soak every few days.
Can I use honey instead of maple syrup?
Yes. Honey works the same way. It caramelises a bit faster, so watch it closely at the end.
How much ham do I need per person?
Allow about 250 to 400 g of ham on the bone per person if it’s the main meat. Go bigger if you want leftovers.
That’s your glazed Christmas ham done. Peel, score, glaze three times, and let it rest. Then go and get a beer while everyone tells you how good it looks.
Merry Christmas,
Ella x
