A festive flavoured glaze to make your ham ‘shine’. A glazed ham makes the best Christmas table centre piece. Along with this recipe watch the tutorial video on how to glaze a ham it’s easier than you think.
Ham Glaze
GLAZE for whole or half ham
a few fresh rosemary sprigs
125gm cranberry jelly
¼ cup/60ml vincotto
1Tbsp Dijon mustard
100ml water
100gm soft brown sugar
Orange halves, pears and herbs to decorate if liked
COOKS NOTES
- 2025 note: I have updated this method slightly from my original recipe to make this process easier. Basically cook ham with only half glaze on – less mess and burning – and cover with remaining glaze once ham has cooled. This way the fat caramelizes beautifully and on serving, the glaze if glossy and tastes delish. So follow the method on the recipe rather than from the video!
- Cape Farm Shop brand based in Margaret River makes vincotto and can be purchased in independent grocers.
- A roasting tin that fits the ham snugly is preferable – see video for foil tip. If roasting tin is very large, the glaze will drip off the ham, spread out and burn – not the end of the world, but if this can be avoided it makes for an easier clean up and minimises the chance of unwanted smoke in the oven!
- Once glazed, if ham is refrigerated for more than a few hours the shiny glaze will become dull. So, prepare on the day of eating if possible.
- If you prefer thyme to rosemary then substitute, as it matches well with pork.
- Stud ham with cloves if liked – after covering with glaze and before placing in the oven. Try to press right into meat to secure, otherwise as ham is basted they may dislodge.
- Join The Cooks Collective and access many Christmas recipes including my Cooking School Orange, Ginger and Star Anise Ham Glaze
- Use any leftover glaze to brush over a roasted pork fillet, or pork chops. The glaze will keep in the fridge for at least 6 months.
METHOD
- Make glaze. Remove bottom leaves from rosemary sprigs and set tips aside. Place a good pinch rosemary leaves in medium saucepan with remaining ingredients.
- Heat gently to melt sugar and bring to a simmer.
- Cook for 10 to 15 minutes, until thickened to coat the back of a spoon.
- Remove from heat and cool for 10 minutes or so.
- Pre-heat oven to 190ºC.
- Meanwhile prepare ham. If ham includes hock, score skin at base of bone to form a collar. Otherwise, slip fingers under skin and carefully peel back, exposing fat.
- Using a knife, score parallel lines across fat, about 1½cm or so apart, just like scoring pork for crackling. If a traditional diamond pattern is preferred (as seen in picture) score across fat in a criss-cross pattern.
- Choose roasting tin with sides, to fit ham snugly. Generously line with foil and non-stick baking paper so all sticky glaze will be contained and not burn onto roasting tin.
- Rub (I use clean hands, usually they are mine 😉) one-third to half the glaze over the surface of the ham, spread out evenly over ham surface.
- Cook for 40-45 minutes in total. Check ham and adjust heat if needed. Turn up if ham not caramelizing or down if glaze beginning to catch.
- Remove from oven when fat is nicely golden. Cool ham to room temperature.
- Brush ham with reserved glaze then scatter over rosemary leaves.