Khanh Ong’s gin and cherry glazed ham

Name: Khanh Ong's gin and cherry glazed ham recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 18
Ingredients: 1 whole leg ham; Cloves, to decorate; 150ml Tanqueray gin; 350g cherry jam; 150g brown sugar; 130g honey; Finely grated zest of 1 orange; 250ml orange juice; 40.00 ml wholegrain mustard; 70g mustard; 1 1/2 tsp ground allspice; 1 tsp ground cinnamon

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20m

1h 30m

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by Khanh Ong

KHANH ONG, MASTERCHEF

Dec 01, 2025

“Every Christmas, my ham becomes a quiet little love story on the table. The cherry jam melts into a deep, jewel-toned glaze, sweet with summer – a nod to the beautiful fruit that's at its peak this season. The gin is my secret wink – sharp, playful and somehow the perfect partner to cloves and cinnamon. As it bakes, the glaze turns glossy and hypnotic, clinging to the scored fat like stained glass.

My friends always ask for the recipe, but what they’re really asking for is for me to make it for them! And I do, at least three times over the holiday season. I love the way this ham becomes a moment – a centrepiece that slows everyone down, gathers them close and tastes like laughter, long afternoons and the soft magic of being together.” – Khanh Ong

1 whole leg ham
Cloves, to decorate

Glaze and sauce

150ml Tanqueray gin
350g cherry jam
150g brown sugar
130g honey
Finely grated zest of 1 orange
1 cup (250ml) orange juice
2 tbs wholegrain mustard
1/4 cup (70g) Dijon mustard
1 1/2 tsp ground allspice
1 tsp ground cinnamon

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line a large roasting tray with baking paper.
2.

To remove the skin from the ham, use a small sharp knife to cut an incision around the base of the hock. Carefully run the knife under the skin and around the edge of the ham. Loosen the skin by running your fingers between the skin and fat, being careful not to remove any of the precious fat, then remove the skin and discard. Gently score the fat of the ham, being careful to not cut through into the meat, into 2-3cm diamonds. (You can use a ruler to help keep straight, even lines, if you like.) Stud a clove into each intersection. Set ham aside.
3.

Whiz all glaze ingredients in a food processor with 1½ tsp fine salt until smooth. Pour half into a small saucepan (to make sauce later) and use the rest for brushing.
4.

Place the ham on a rack over a roasting tray. Add 2 cups (500ml) water to the tray so the drips don’t burn. Brush the ham with glaze and roast for 75-90 minutes, brushing again with glaze every 15-20 minutes, until dark, glossy and sticky.
5.

Meanwhile, to make your sauce, simmer the reserved glaze for 5-10 minutes, until slightly thickened.
6.

Rest the ham for 15 minutes before carving, and serve with the warm cherry gin sauce.