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HOW TO | Glazed Christmas Ham For Beginners

HOW TO | Glazed Christmas Ham for Beginners

While its only a fairly young tradition in our household, Christmas ham is a festive tradition I am happy to continue. This easy to prepare, delicious crowd-pleaser is an obvious investment for us. One of the keys to maintaining some semblance to a nutritious diet over the festive season is having high quality protein within easy reach, and with left overs for days even weeks, purchasing a leg of ham is an easy choice.

Check out our range of Gooralie Free Range Leg Ham options here..  BEWARE: Do not hesitate, pre-orders close this Sunday evening, December 11th, pick up or delivery is Tuesday 20th December.

Prep Time 15min | Cook Time 90min | Serves 15-20
Adapted from Pete Evans as featured by the great folk Paleo Cafe. Find it here


1 x 5 kg leg of ham
3 large apples of your choice, halved
3 peaches, halved and stoned


260 g (¾ cup) honey
zest and juice of 1 orange
1 ½ teaspoons ground yellow mustard seeds
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice


Preheat oven to 170ºC. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves.

Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep (this helps to open the ham up and to allow the flavour to penetrate into the meat). Transfer to prepared dish.

To make the glaze, combine all the ingredients with 3 tablespoons of water in a bowl and mix well.

Brush about one-third of the glaze over the ham. Place the ham in a roasting tin and pour in water to a depth of 2 cm. Bake for 30 minutes. Remove from the oven and scatter the apples and peaches around the ham and brush ham with more glaze. Return to the oven and bake for another 30–60 minutes, brushing the fruit and ham every 25-30 min. Cover with foil and set aside in a warm place to rest for 15 minutes before slicing.

Slice the ham and serve with the spiced fruit.

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