Glazed Ham

Nothing says Christmas quite like a glazed leg of ham.  Glazing your ham is the perfect way to add flavour, colour and texture and it’s simple to do.


  • 1 whole leg of ham
  • 250ml maple syrup
  • 1 cup brown sugar
  • 100g dijon mustard
  • 1/2 cup spiced rum
  • 1/4 cup red wine vinegar


  • Gently heat the glaze ingredients in a saucepan, stirring until the sugar dissolves. Remove from heat and set aside. If the glaze becomes too thick as it cools during the glazing process, reheat on the stove top and/or add more maple syrup to thin it out a little.
  • Remove the outer layer of rind from the ham using a small sharp knife making sure to leave the fat behind.  Watch our YouTube video on how to remove the skin – skip to 43 seconds
  • Once the skin is removed, using a long sharp carving knife make 1-2cm deep cuts perpendicular to the bone along the entire length of the ham, approximately 1cm apart. The cuts should penetrate through the fat and just into the meat itself.
  • Pre-heat your oven to 150c and cook the ham on a large baking sheet lined with baking paper. Apply a thin layer of glaze to the ham every 15mins for approximately 1hr. Rotate the ham in the oven if one side begins to take on colour faster than the other.
  • After 1 hr of glazing, increase the oven temperature to 175c and continue to glaze every 10 mins for a further 20mins. This will give the ham some more colour.
  • Reserve the left over glazing liquid and reheat it to serve as a sauce. You can melt butter into the leftover glaze to bulk it up a little and give the sauce a velvety richness.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

Leave a Reply

Your email address will not be published. Required fields are marked *

four × 5 =

Latest Articles

Easy Carve Lamb Leg

Easy Carve Roast Lamb Leg

A roast lamb leg is a great family dinner any night of the week, so why not make it the perfect dinner for a special occasion.  With easy-to-follow instructions, Dad and the kids can cook this one …

Slow Roasted Rolled Lamb Shoulder

A rolled lamb shoulder doesn’t have any bones throughout the middle so makes it a delicious slow roasted option that doesn’t take quite as long as a bone-in lamb shoulder. During the summer months,…
Korean Beef

Korean Beef

This Korean Beef is a great in the slow cooker.  Less than 10 mins of preparation time and dinner will be ready when you get home.  It’s not often you’ll see a Korean recipe in the slow cooker but …
Copyright © The Free Range Butcher.