The king of Glazed Hams - our Maple, Marmalade & Brown Sugar Glazed Christmas Ham. What a beauty! Just look at all those delicious juices oozing out of the ham. Yummmmmy! Seafood in Australia always makes a big appearance on Christmas Day, but honestly, a hot (or cold) Christmas Ham is the true hero. This recipe is one we have developed over the last 6 years and it's always been a huge hit among our family and friends. And best of all, it only takes 90 minutes to glaze and caramelise - not hours.
Our biggest tip for having a juicy and succulent Christmas Ham is to buy a leg of ham on the bone (to maximise the flavour) that has only been smoked once. Do not buy a leg of ham that has been double or triple smoked. After cooking it again to caramelise the fat and let the glaze soak through the meat, if you buy a double or triple smoked leg ham, it actually can make the ham get quite dry in the middle. And no one wants that. To enjoy eating the most succulent, lustrous Christmas Ham of your life, read on for our secret family recipe.
- Leg of ham, preferably 5kg
- 100g salted butter
- 2 tbsp maple syrup
- 2 tbsp dijon mustard
- 1/2 cup brown sugar
- 600ml orange juice
- 2 tbsp orange marmalade
- 1/s tsp nutmeg
- 1 tbsp Australian Bush Dukkah (optional)
- Pinch sea salt
- Packet whole cloves, to stud the fat
- Preheat oven to 200C.
- Melt butter with maple syrup for 30 seconds, and stir with a fork to combine.
- Add dijon mustard, brown sugar, orange juice, orange marmalade, nutmeg, Bush Dukkah and a small pinch of sea salt. Stir with a fork to combine.
- Prepare the ham by placing it on a baking tray or sheet pan, and slowly peel off the skin, being careful not to lose any of the delicious fat underneath.
- Score the fat in a criss cross patter and to stud the fat, press a whole clove into each corner of the scored fat. We love this part!
- Using a pastry brush, brush the glazing mixture all over the fat being careful not to knock any of the whole cloves out. If you do, simply just pop it back in. Then brush the glazing mixture all over again making sure to get as much in between the scored fat but not pushing it in.
- Reduce the oven temperate to 180C and place the ham in the oven for 30 mins.
- Take the ham out of the oven, baste the fat with more of the glazing mixture. Place the ham back into the oven for another 30 minutes.
- Take the ham out of the oven, baste the fat with more of the glazing mixture. Place the ham back into the oven for another 15 minutes.
- Take the ham out of the oven. All ovens are not created equal, so if you can see the fat beginning to burn then set the ham aside to settle for 15 minutes. If the fat is looking deviously caramel, you can set the ham aside to settle for 15 minutes. If you think the fat could caramelise for a bit longer, baste the fat with more of the glazing mixture. Place the ham back into the oven for another 15 minutes. Then take it out of the oven set the ham aside to settle for 15 minutes.
Serve using a large carving knife and enjoy the saltiness of the ham, and the caramlised fat - goodness it tastes sooooo good!
The top of our ham got a little charred but that's ok if it happens to you too, it still tastes incredible delicious!