Merry Christmas or other holiday!

You may have missed it, but it is Christmas – I know it crept up on me. It is tradition in our family to have a glazed ham at some point whether on Christmas Eve or Christmas Day. This year as we were going the Griswold┬áBirks Family Christmas at Buderium on the big day, we were intending to have a Christmas Eve shin dig however, life intervened, and it ended up being a get together with a very small group of friends rather than a family affair. The glazed ham got some rave reviews so I thought I would share my glaze recipe with you. Enjoy! R x


Glaze that Ham!


4kg Leg or Shoulder Ham
NB: I tend to buy the smallest but tastiest looking one as I have a tiny oven

1 tin of sliced pineapple (or you can use fresh – go nuts)
1 packet of glace cherries
Whole cloves to stud the beast
1/4 cup brown sugar
1/4 cup honey
1 tablespoon of seed honey mustard
1/4 cup of mandarin (or orange) juice
AND toothpicks

  1. Preheat oven to 180C
  2. Put the ham on a rack, in a roasting pan, and then put some water in the pan – you don’t want to water to touch the ham. (The water helps keep the ham moist, and also makes cleaning up way, way easier). Bake for 1 hour.
  3. Take the ham out of the oven, and remove the skin carefully – don’t take the fat off; just the skin. I use a knife and tongs for this process.
  4. Next, score the surface to make a diamondish/grid/lattice pattern.
  5. Cut cherries in half, and skewer a cherry piece and a pineapple piece on a toothpick, and jam it into the ham – preferably in the grid but if you aren’t a ‘colour inside the lines’ person, do what you feel.
  6. Mix the juice, sugar, honey and mustard to form the glaze, and using a basting/pastry brush, paint it all over the the ham and pineapple/cherry bits and the bare faces of the ham.
  7. Put the ham back into the oven for about 20-30 mins basting about every 10-mins or so.
  8. Take it out when it looks awesome, and present to your awe-struck family.
Happy Holidays!