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Coles

Baked ham with brown sugar and bourbon glaze

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Give ham a flavour-packed lift with this delicious glaze recipe.

  • Serves10
  • Cook time1 hour 10 minutes
  • Prep time15 minutes, + cooling time
Glazed ham on a serving board adorned with sprigs of rosemary

Ingredients

  • ¾ cup (165g) brown sugar
  • ⅓ cup (80ml) pineapple juice
  • ¼ cup (60ml) apple cider vinegar
  • ¼ cup (60ml) dark rum or bourbon
  • 1 tbs Dijon mustard
  • 2 tbs rosemary sprigs
  • ½ tsp ground allspice
  • ½ tsp ground cinnamon
  • 2.5kg Coles Leg Portion Ham

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Combine the sugar, pineapple juice, vinegar, rum or bourbon, mustard, rosemary, allspice and cinnamon in a medium saucepan. Place over medium heat. Bring to a simmer. Cook, stirring occasionally, for 5-7 mins or until the mixture thickens slightly. Set aside to cool slightly.
  2. Step 2

    Meanwhile, place ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove.
  3. Step 3

    Use a small sharp knife to score the fat, horizontally, at 5mm intervals (don’t score the fat too deeply as it can slide off during cooking).
  4. Step 4

    Place the ham on a wire rack in a roasting pan. Brush the ham with one-quarter of the pineapple juice mixture. Wrap the shank in foil. Bake, basting with remaining pineapple juice mixture every 15 mins, for 1 hour or until ham caramelises and is golden brown. Set aside for 15 mins to cool slightly.
  5. Step 5

    Transfer the ham to a large serving platter. Cut into slices to serve.

Recipe tip

COOK. STORE. SAVE.
Ingredient swap:
To make the glaze without the rum or bourbon, bump up the pineapple juice to 140ml.

    Baked ham with brown sugar and bourbon glaze

    Baked ham with brown sugar and bourbon glaze
    • Serves10
    • Cook time1 hour 10 minutes
    • Prep time15 minutes, + cooling time
    Ingredients
    • ¾ cup (165g) brown sugar
    • ⅓ cup (80ml) pineapple juice
    • ¼ cup (60ml) apple cider vinegar
    • ¼ cup (60ml) dark rum or bourbon
    • 1 tbs Dijon mustard
    • 2 tbs rosemary sprigs
    • ½ tsp ground allspice
    • ½ tsp ground cinnamon
    • 2.5kg Coles Leg Portion Ham
      Description

      Give ham a flavour-packed lift with this delicious glaze recipe.

      Method
      1. Step 1

        Preheat oven to 180°C. Combine the sugar, pineapple juice, vinegar, rum or bourbon, mustard, rosemary, allspice and cinnamon in a medium saucepan. Place over medium heat. Bring to a simmer. Cook, stirring occasionally, for 5-7 mins or until the mixture thickens slightly. Set aside to cool slightly.
      2. Step 2

        Meanwhile, place ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove.
      3. Step 3

        Use a small sharp knife to score the fat, horizontally, at 5mm intervals (don’t score the fat too deeply as it can slide off during cooking).
      4. Step 4

        Place the ham on a wire rack in a roasting pan. Brush the ham with one-quarter of the pineapple juice mixture. Wrap the shank in foil. Bake, basting with remaining pineapple juice mixture every 15 mins, for 1 hour or until ham caramelises and is golden brown. Set aside for 15 mins to cool slightly.
      5. Step 5

        Transfer the ham to a large serving platter. Cut into slices to serve.