Maple Glazed Christmas Ham
This Maple Glazed Christmas Ham is the perfect festive centrepiece, combining the sweetness of maple syrup, tangy Dijon mustard, and aromatic cloves.
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Servings: 12 people
Equipment
- 1 large roasting tray with wire rack
Ingredients
- 1 4kg half leg ham bone-in
- 1 cup pure maple syrup
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- whole cloves approx. 20–30 for studding
Instructions
Make the Glaze
- In a small saucepan, combine the maple syrup, Dijon mustard, and apple cider vinegar. Heat over medium heat, stirring until well combined and slightly thickened. Set aside to cool slightly.
Prepare Your Ham
- Preheat your oven to 160°C (140°C fan-forced). Using a sharp knife, carefully cut around the shank end of the ham to loosen the skin. Gently peel back the skin, leaving a layer of fat. Score the fat in a diamond pattern and stud the centre of each diamond with a clove.
Glaze and Bake
- Place the ham on a roasting rack in a large baking dish. Add a cup of water to the dish to prevent the glaze from burning. Brush the scored fat generously with the glaze, ensuring every diamond is coated.
Bake to Perfection
- Bake the ham for 1.5 hours, basting every 30 minutes with the glaze. Rotate the pan halfway through cooking for even browning. Add more water to the pan if it dries out. For the last 10 minutes turn the heat up to 200 ℃ but keep an eye on the glaze to prevent burning. The ham is ready when it’s golden brown and caramelised.
Rest and Serve
- Remove the ham from the oven and let it rest for at least 15 minutes before carving. Serve warm or at room temperature, paired with your favourite Christmas sides.