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Stephanie’s grandpa’s cherry glazed ham

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Looking for an impressive ham topping? This cherry glazed ham won’t disappoint. It’s a special recipe that’s a must-try for Christmas. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at

  • Serves16
  • Cook time1 hour 20 minutes
  • Prep time15 minutes
Stephanie’s grandpa’s cherry glazed ham


  • 8.5kg Coles Beechwood Smoked Full Leg Ham Bone In, rind removed
  • 250g glacé cherries, halved
  • 2 tbs whole cloves
  • 1/2 cup (125ml) honey
  • 1/4 cup (55g) brown sugar
  • 2 tbs dry sherry or orange juice
  • 3 tsp Dijon mustard
  • 2 tsp soy sauce

Nutritional information

Per serve: Energy: 876kJ/210 Cals (10%), Protein: 16g (32%), Fat: 10g (14%), Sat Fat: 4g (17%), Sodium: 936mg (47%), Carb: 12g (4%), Sugar: 12g (13%), Dietary Fibre: 0.3g (1%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

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


  1. Step 1

    Preheat oven to 180°C. Place the ham on a clean work surface. Use a small sharp knife to cut through the rind 10cm from the shank, down the length of the ham. Run a thumb under the rind to separate it from the fat. Peel the rind back, sliding your fingers under the rind to remove it from the fat. Use a small sharp knife to score the fat, diagonally, at 1.5cm-2cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). 

  2. Step 2

    Use toothpicks to attach cherries to prepared ham. Push cloves into the ham fat at even intervals. 

  3. Step 3

    Combine the honey, sugar, sherry or orange juice, mustard and soy sauce in a saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. 

  4. Step 4

    Place the ham on a wire rack in a roasting pan. Brush with one-quarter of the glaze. Wrap the shank in foil. Bake, basting with the remaining glaze every 15 mins, for 1 1/4 hours or until the ham caramelises and is golden brown.

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