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Luke Mangan’s honey-mustard ham glaze

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Luke Mangan’s sticky ham glaze is so delicious you'll be running back for more. An old family favourite, this recipe is a must try.

  • Serves12
  • Cook time1 hour
  • Prep time20 minutes
Luke Mangan’s honey-mustard ham glaze in a bowl, with a serving spoon and spices on the side.


  • 5.5kg full leg ham (bone in)
  • 2 tbs whole cloves
  • 2 oranges, juiced
  • 1 cup (350g) honey
  • 1 cup (250ml) olive oil
  • 1/4 cup (70g) Dijon mustard
  • 12 dried bay leaves

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 190°C. Place the 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. Score the fat, diagonally, at 1.5cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). Push 1 clove into the centre of each diamond.
  2. Step 2

    Transfer the ham to a large roasting pan. Pour orange juice over the ham. Add 1/3 cup (80ml) water to the base of the pan.
  3. Step 3

    Combine the honey, oil and mustard in a small bowl. Brush thickly over the ham. Bake for 45 mins, basting with pan juices occasionally.
  4. Step 4

    Push 1 clove into each bay leaf and attach to the ham. Brush ham with pan juices and bake for a further 15 mins or until the glaze is deep brown. Add a little more water to the pan if juices evaporate too quickly. Transfer the ham to a large serving platter.
  5. Step 5

    Remove cloves and bay leaves. Discard. Cut ham into slices to serve.

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