December 09, 2021

Christmas Ham Glaze

The difference between a good ham and a great ham is all in the glaze.    

A caramelised ham is a Christmas classic with good reason. One whiff of the honey, thyme and orange glaze brings countless holiday memories along with it. Carve up a slice and serve this classic dish at Christmas time.    

How can you ensure a great-tasting ham this year? Use all Australian artisan condiments and follow Simmone Logues Christmas Ham recipe found below.    

When it comes to Christmas, Simmone's favourite job is to take the skin from the double smoked hams, studding them with the aromatic cloves and basting them slowly with her favourite glaze.  

The aromas floating through the kitchen each day is a reminder that holidays are just around the corner.  

 

Glazed leg of ham with honey thyme and orange  

Ingredients 

1 x double smoked ham  

For the Glaze  

1 cup orange juice  

1/2 cup brown sugar  

3 tablespoons of runny honey (we like to use Blue Hills Honey)   

2 cloves of garlic, minced  

1 bunch thyme, stems removed and leaves chopped  

2 tablespoons of seeded mustard (we like to use Drunken Sailor Canning Co.)   

Method  

Place all glazing ingredients in a saucepan on medium heat. Bring to the simmer and cook for 10 minutes. Turn off the heat and leave to cool. This can be done a day or so in advance.   

For the ham  

Preheat the oven to 160 degrees.  

Cut around the base of the shank and gently prize the skin away from the fat. It is very important to leave as much fat on the ham as possible. With a very sharp knife cut into the ham, scoring the fat down to the meat. Turn the ham the other way and cut across the ham so you end up with little diamond shapes (see picture above).  

Stud the ham with cloves.  

Place the ham on a baking tray lined with baking paper and pour the glaze over the top.  

Place in the oven on the middle shelf, and keep glazing by scooping the glaze off the bottom of the pan a drizzling over intermittently until you get a lovely glossy caramelisation. 

Serve hot or cold with fruit chutney on the side.  

 

The To-Plate team serves glazed ham with milk buns, Long Track Pantry beetroot relish, and a simple green salad that's dressed with caramelised balsamic dressing and extra virgin olive oil.    

We hope you enjoy celebrating the festive season with a bounty of delicious, artisan fare from Australia’s best-in-class farmers and producers.    

Share your festive season fun on Instagram by tagging @to_plate. 

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