Christmas Ham

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  • 1 leg ham (8-10kg)
  • cloves, to stud
  • rosemary, thyme and bay leaves to garnish
          Glaze Ingredients
  • 400ml apple cider
  • 140g Dijon mustard
  • 120ml maple syrup
  • 300g brown sugar
  • 3 cinnamon sticks
  • 1 inch piece of ginger, roughly sliced
  • 80ml apple cider vinegar
  • 1 orange zest


Carefully remove the skin from the ham and score the fat into diamonds/squares. Stud each square with a whole clove. Combine glaze ingredients in a saucepan & reduce until a syrup consistency. Baste ham with glaze and place in a hot oven 170°C with a tray of water at the base of the oven. Cook for 1.5-2 hours basting regularly until golden and delicious. Garnish with fresh herbs and enjoy hot or cold.