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Curtis Stone's passionfruit palm sugar glazed Christmas ham

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  • High in protein
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

This passionfruit and palm sugar glazed ham makes a stunning centrepiece for your festive table.

  • Serves16
  • Cook time2 hour 10 minutes
  • Prep time30 minutes, + Cooling and 20 mins resting time
Palm sugar glazed and carved Christmas ham with passionfruit


  • 1 cup (220g) firmly packed grated palm sugar or brown sugar
  • 1 cup (250ml) strained passionfruit juice (from about 12 passionfruit, pulp and seeds reserved)
  • 1/4 cup (70g) Dijon mustard
  • 1/4 cup (60ml) maple syrup
  • 8kg Coles Beechwood Smoked Australian Full Leg Ham Bone In

Nutritional information

Per Serve: Energy: 620kJ/148 Cals (7%), Protein: 17g (34%), Fat: 7g (10%), Sat fat: 3g (13%), Carb: 4g (1%), Sugar: 4g (4%), Fibre: 2g (7%), Sodium: 1305mg (65%).

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

    In a saucepan, bring palm sugar or brown sugar, passionfruit juice, mustard and maple syrup to a simmer over medium heat, whisking to dissolve sugar. Cook for 1 min to blend the flavours.
  2. Step 2

    Run a small sharp knife down the back of the ham and, using your fingers, gently separate the skin from the fat. Remove the skin. Run a knife over the fat to lightly score all over in a diamond pattern.
  3. Step 3

    Preheat oven to 180°C (160°C fan-forced). In a small saucepan, add ¼ cup (60ml) of the reserved passionfruit pulp and seeds and cover with water. Bring to the boil over medium-high heat and immediately strain the seeds. Rinse seeds with cold water, removing as much membrane from the seeds as possible. Drain the seeds well and transfer to a baking tray. Bake for 8 mins or until seeds are dried out and separated from each other. Reserve the dried passionfruit seeds for serving.
  4. Step 4

    Place the ham in a roasting pan and lightly brush all over with some of the glaze. Pour enough hot water into the pan to just cover the base.
  5. Step 5

    Cook the ham, brushing with a little glaze every 20 mins, for 1 hour 40 mins to 2 hours or until the ham is warmed through and caramelised. Press dried passionfruit seeds into the centres of the diamonds on ham. Set ham aside on a carving board for 20 mins to rest.
  6. Step 6

    Stir the remaining passionfruit pulp and seeds into the remaining glaze and transfer to a bowl. Carve the ham and serve with the glaze.

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