It’s the crowning glory of many a Christmas table, and its leftovers are the star of so many Boxing Day recipe ideas. What could be more festive than a glazed ham? Whether you’re after a traditional clove-studded glory, or want to try something a bit different (you’ll love our cumquat glazed ham and spiced sticky peach number), you’ll be sure to find the perfect recipe right here. So check out our favourite ham recipes for the Christmas season and beyond, and get ready for a truly ham-azing glaze.
“We have the most lovely cumquat tree at my mum’s place. They’re in abundance, so we always do something with them at Christmas. The cumquat glaze is inspired by a recipe from my favourite cookbook, Stephanie Alexander’s The Cook’s Companion.” – Lauren Mathers
Colin Fassnidge shares his sweet and sour take on a classic glazed ham.
“Christmas in my household isn’t complete without a glazed ham, and this spiced peach version is on my menu this year.” – Kerrie McCallum
"Mix and match your favourite seasonally available citrus. Classic technique mixed with modern flavours makes this the perfect addition for a Christmas table centrepiece." - Dominic Smith Recipe note: Soaking the toothpicks in water for at least 20-30 minutes before using them helps to saturate the wood, making them less likely to burn or catch fire during cooking.
Yes, the glaze is under that beautiful crust!
“A great alternative to a traditional baked ham, with the nectarine bringing sweetness and acidity to pair with the rich smoky ham.” – Tom Gorringe
This cherry glazed ham is a Christmas recipe like no other.
Your Christmas table just isn't complete without a show-stopping ham recipe. This festive creation from Colin Fassnidge is glazed with Coca Cola, cherries and rum – delicious!
Switch up the ham this Christmas with the Studd siblings' honey soy recipe.
A juicy, flavoursome Christmas ham complete with all the festive trimmings.
“To store any leftover ham, cover with the reserved skin and place in a muslin (cheesecloth) ham bag or clean pillowcase. Soak the bag first in a light vinegar solution – 1L water mixed with 2 tsp white vinegar – and wring out well before using. Re-soak the bag every 2 days and store the ham for up to 1 week." – Anthony Puharich. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99).
Make this honey-glazed ham the star of your Christmas table.
Nothing says 'show-stopper' quite like a glazed Christmas ham complete with homemade mustards. You'll need to start preparing the mustards at least 1 week in advance.
It just wouldn't be Christmas without the Christmas ham.
Bring a taste of the south to your Christmas table with this New Orleans-inspired recipe by Morgan McGlone.
