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10 ways to glaze your Christmas ham

Take your ham to the next level with a sticky, delicious glaze. Here's how to glaze a ham and 10 different glazes to choose from.

Coles Half Leg Ham or Full Leg Ham, rind removed. 1 quantity ham glaze (see below).

  1. Place ham on a clean work surface. Score fat diagonally in a diamond pattern at 3cm intervals and push 1 whole clove into the centre of each diamond. (Alternatively, score across the ham at 5mm intervals).
  2. Preheat oven to 180°C. Place ham on a wire rack in a roasting pan. Add enough boiling water to the pan to reach 2cm up the sides of the pan. Brush ham with one-quarter of glaze of your choice (below).
  3. Bake, basting with remaining glaze every 20 mins, for 1 hour 20 mins or until ham is golden.
  1. Combine ¾ cup (255g) orange marmalade, ¼ cup (55g) brown sugar, ¼ cup (60ml) orange juice, 2 tsp orange zest, 2 tbs Dijon mustard and ¼ cup small thyme sprigs.

  2. Process 1 coarsely chopped peeled stoned mango in a food processor until smooth. Transfer to a small saucepan. Add ⅔ cup (150g) coconut sugar and ¼ cup (55g) brown sugar. Stir over medium heat until sugar dissolves and glaze thickens slightly. Stir in 1 finely chopped seeded red chilli.

  3. Combine ⅔ cup (160ml) golden syrup, 1 tbs apple cider vinegar, 2 tbs wholegrain mustard, ¼ cup small rosemary sprigs, 1 tbs fennel seeds and 1 garlic clove, crushed.

  4. Combine ½ cup (125ml) Guinness Draught, ½ cup (125ml) maple syrup, ¼ cup (55g) brown sugar, 2 tbs American mustard, 1 tsp ground allspice, ½ tsp ground ginger and ½ tsp ground cinnamon.

  5. Combine ¾ cup (185ml) sweet chilli sauce, ¼ cup (60ml) honey, 2 tbs soy sauce, 2 tbs fish sauce and a 5cm-piece ginger, cut into matchsticks.

  6. Combine ½ cup (125ml) honey, ¼ cup (60ml) maple syrup, ¼ cup (55g) brown sugar, 1 tbs Dijon mustard, 1 tbs wholegrain mustard and 2 tbs white wine vinegar. Reserve half the glaze. Add ¼ cup (35g) chopped macadamia, ¼ cup (40g) pine nuts, ¼ cup (35g) slivered almonds to remaining glaze. Glaze the ham with the reserved glaze, pouring over the nut glaze for the last 30 mins of cooking.

  7. Combine 1 cup (250ml) pineapple juice with ½ cup (110g) brown sugar, ¼ cup (60ml) dark rum (optional) and 2 cinnamon sticks or quills in a saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the glaze thickens slightly.

  8. Combine a 275g jar cranberry sauce with 2 tbs Dijon mustard, ½ cup (110g) caster sugar, zest and juice of 1 orange, 1 tsp ground allspice and 2 tbs red wine vinegar in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until cranberry sauce melts and mixture thickens slightly.

  9. Combine ½ cup (125ml) plum sauce, ½ cup (125ml) hoisin sauce, ¼ cup (60ml) honey, 2 tbs soy sauce, 1 tsp Chinese five spice and 5 whole star anise in a medium bowl.

  10. Combine ½ cup (170g) orange or ginger marmalade with ½ cup (110g) brown sugar, ½ cup (125ml) ginger beer, ¼ cup (55g) finely chopped crystallised ginger and 1 tbs wholegrain mustard in a saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves and glaze thickens slightly.