Mum’s Christmas Ham: Three Generations of Glossy, Sweet Savoury Magic
Good food runs in our family. Our grandfather was the president of the Fine Food and Wine Society in Sydney, so Christmas was never just a meal, it was an event. Growing up, our festive spreads looked like something straight out of Gourmet Traveller. The ham always took centre stage, glossy and proud, and the ritual of making it felt just as special as eating it.
This recipe travelled down the family line. Grandad taught Mum. Mum perfected it over decades. And this year, she is passing it to us. For the first time, my sister and I are taking over the Christmas ham, side by side with Mum, who at 74 has finally decided it is time to pass the baton. Plus, the bonus is finally we get to learn how to do it!
So, this really is our most personal share. A three-generation recipe, handed from Mum to us this year, and now from our family to yours.
Mum’s Glazed Christmas Ham
The Glaze
- Simple, sticky and deeply aromatic.
- You will need:
- 1 tbsp of any jam that has a high sugar content (marmalade or raspberry works beautifully)
- 3/4 cup of brown sugar (optional)
- 1cm of fresh finely cut ginger
- 5 cloves
- 1 cup CANADIAN maple syrup
- 5 whole star anise
- 1 tsp Cinnamon scrolls/powder
- Optional 1/4 cup of whisky or brandy
- A big knob of butter
Warm everything together in a saucepan until smooth, then reduce the glaze until it becomes thick and sticky. This is what gives the ham its signature lacquer. You can prepare the glaze a couple of days in advance. Store it in the fridge and reheat before using.
Other ingredients:
- Mustard - mum uses English. Have a whole jar and use much as you need to cover.
- Bow and flowers to decorate
- A bag of cloves to create the diamond pattern on the skin
- Glazed orange slices to decorate
How to Make Mum’s Glazed Ham
Making glazed ham is a three-step process, and it is easier than it looks.
1. Remove the rind
Do not stress. The skin is thick and sturdy and wants to come off.
Run your fingers under the edge and peel back. It usually comes off in one piece.
Leave as much fat on the ham as possible, then score in a simple diamond pattern.
TIP: Score lightly roughly 75% of the way through the fat. Warning, if you do cut all the way through to the meat, some of the diamonds might loosen and fall off.
Rub with the scored skin with mustard
Put the cloves on the ham. You can either stud the corners of the diamonds or place them smack bang in the middle? Over the years she has decided that it is easier to just go with the middle of the diamond. You put a little water in baking dish to stop glaze sticking and burning.
2. Baste and bake
Brush a generous layer of glaze over the scored fat. If you think it is too much, add more.
Place the ham into a baking dish and pop into the oven.
Most recipes say to baste every 20 to 30 minutes. Mum says:
Baste every 10 minutes.
This is what creates that deep, glossy finish.
Rotate the baking dish occasionally so every side caramelises evenly.
3. The final glaze
Once the ham comes out of the oven, keep brushing again and again with the syrupy liquid in the baking dish.
As the glaze cools, it thickens and darkens, and every pass of the brush builds a deeper, richer shell.
This is the “how does it look so shiny?” moment.
Mum’s Non-Negotiables
- Reduce the glaze before brushing
- Baste every 10 minutes
- Move the baking dish so all sides caramelise
- More glaze is better
- Remove cloves before carving if using
- Always use English Mustard
Cloves (a must in our family)
In our family, cloves are non-negotiable. The flavour is subtle, but the look is divine, and it would not be Christmas without those neat little studded diamonds. Yes, they are a bit impractical. You need to dab the glaze around them so they do not brush off, and you must remove them before carving because no one wants to bite into a whole clove. Use them if you love the look, skip them if you love simple.
A Few Final Touches from Mum
Mum never sends a ham to the table without a little flourish. She always ties a gorgeous bow around the bone and decorates the platter with glazed orange slices. It is part tradition, part theatre and entirely her. I went digging through old photos and found a few of her past creations, all glossy, golden and dressed to impress. Some things really are worth keeping in the family.
A few of mum's ham over the years:
The middle one was a Christmas away from home and she forgot the oranges to garnish, so she made do with some garden foliage.
What to Serve with Your Christmas Ham
A glossy ham needs fresh, festive sides to balance the richness. Here are our favourites.
Creamy, cool and crowd pleasing. A classic beside glossy ham.
Fresh, green and light. Perfect next to rich, sticky slices.
Zingy, crunchy and bright. Cuts through sweetness beautifully.
Savory, herby and just right with salty ham.
Bright, herby and satisfying. A lovely contrast to sticky glaze.
Need something extra? Browse our full Christmas-ready salad range here.
The Best Part of Roasting a Whole Leg of Ham
The best thing about making a big leg of ham is the leftovers. You end up with delicious ham in the fridge for days. Slice it for a brekky fry up, layer it into ham sandwiches or pair it with any of our salads for the easiest lunch or dinner. It is the gift that keeps on giving.
Leftovers Tip: The Perfect Boxing Day Lunch
Leftover ham plus leftover salad is pure magic.
Stack it, toss it or eat it straight from the fridge. No prep, no fuss.
The ultimate Boxing Day win.