Glazing a ham is an easy way to add a bit of zest and spice to your Christmas Dinner. There’s a number of ways to glaze a ham, but this is our absolute favorite way. Check out our step by step guide for the perfect glazed ham this Christmas.
You will need…
1x Cooked ham (you can check out the Butcher Box website for inspiration!)
2-3 tablespoons of whole cloves
2x Juiced oranges (or orange juice)
1x finely shredded orange rind
150g of brown sugar
1 cup of Djon mustard
½ cup of honey
Chopped herbs (we recommend dill, chives, or parsley)
Salt & pepper
Step 1:
Firstly, we need to score the skin. Using a sharp knife, cut a zig-zag pattern around the shank of the ham (lower half, around the bone. If you’re glazing a boneless ham, pick the thinnest section). Starting at the bottom of the ham, slide your fingers under the skin of the ham and gently work the skin so it loosens and separates from the meat. Once you reach the shank end which you have scored with the zig-zag pattern, you can then remove the skin in one go.
Step 2:
Preheat your oven to 190°C. Using a sharp knife, trim the fat on the ham so it’s no thicker than 5mm - this step is optional though, you can choose to keep more or less fat on your ham if you wish (though, please keep in mind this will affect the cooking time). Score a shallow diamond pattern into the fat, spacing each diamond apart by about 1.5cm or so. Then, stud each corner of the diamond with a clove. Place your ham in a large roasting pan, and pour a mixture of orange juice and ⅓ cups of water over the ham.
Step 3:
Combine the orange rind, 150g of brown sugar and ¼ of a cup worth of Djon mustard into a bowl and brush thickly over the ham. Bake the ham for 45 minutes, occasionally basting.
Step 4:
Bake your ham for a further 15 minutes or until the glaze is a deep brown color. While baking, continue to baste the ham with juices - if the pan dries out, add a small amount of water. Remove your ham from the oven and allow it to cool on a platter.
Step 5:
Mix your honey mustard by combining ½ a cup of honey and ½ a cup of Djon mustard into another small bowl. Stir in the chopped herbs, salt and pepper and mix.
Step 6:
You’re almost done - it’s time to carve. Remove the cloves from your ham and dispose of them and carve with a sharp knife and carving fork. Call the family around - it’s dinner time!