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Baked Christmas Ham Recipe
Why choose a baked Christmas ham?
Baked Christmas ham is a festive favourite with a twist: savoury, and perfectly balanced with a sweet, sticky glaze. The baking process gives the ham incredible depth of flavour, making it a standout centrepiece for your holiday table. Using a premium baked ham from Grange Meat Co. delivers a rich, delicious result that will have everyone coming back for seconds.
Selecting the right ingredients
baked ham already comes with plenty of flavour, so the goal is to complement, not overpower, its natural smokiness. Here’s what you’ll need for your baked ham recipe:
- Baked ham: Choose a bone-in ham from Grange Meat Co. for maximum flavour.
- Cloves: Optional but add a traditional, spiced aroma.
- Glaze base: Honey or maple syrup for sweetness.
- Sugar: Brown sugar for caramelisation.
- Mustard: Dijon or wholegrain for tang.
- Fruit juice: Apple cider or pineapple juice for brightness.
Ingredients:
- 1 baked leg ham (4–5 kg)
- ¼ cup whole cloves (optional)
- ½ cup maple syrup
- ½ cup brown sugar
- ¼ cup wholegrain mustard
- ½ cup apple cider
Order your baked Ham from Grange Meat Co.
Order ingredients:
Here’s a step-by-step guide to baking a Christmas ham:
Prepare your baked ham
Remove the skin carefully, leaving a layer of fat on the surface. Score the fat in a diamond pattern about 5 mm deep. If using cloves, stud them at the points where the lines cross.
Make the glaze
Combine maple syrup, brown sugar, mustard, and apple cider in a small saucepan. Simmer for 5 minutes until slightly thickened and glossy.
Preheat the oven
Preheat your oven to 160°C. Line a roasting pan with foil and place a rack inside to keep the ham elevated.
Bake and baste
Place the ham in the pan, brush with a generous layer of glaze, and bake for 1½–2 hours, basting every 20 minutes. The glaze should gradually build a deep, sticky coating over the ham.
Rest before carving
Remove from the oven and let it rest for 10–15 minutes before carving. This helps the juices settle and makes the meat easier to slice.
Serve
Slice thinly and serve warm with your favourite festive sides. Baked ham is equally good served cold the next day.
Tips for a flawless baked ham
- Don’t skip the scoring. It lets the glaze seep into the fat and enhances presentation.
- Baste frequently for an even glaze and to lock in moisture.
- For a bolder flavour, swap apple cider for spiced rum or bourbon.
- Leftovers make amazing ham and cheese toasties or can be used in a smoky pea soup.
Perfect pairings for baked Christmas ham
Baked ham pairs beautifully with:
- Roast root vegetables
- Fresh summer salads with citrus dressing
- Mustard or cranberry relish
- Buttery dinner rolls or crusty sourdough
Do I need to cook baked ham all the way through?
- Most baked hams are pre-cooked, so you’re simply reheating and glazing them. Always check the label and ensure the internal temperature reaches at least 60°C before serving.
Can I use the barbeque to reheat and glaze my baked ham?
- Yes, a barbecue with a lid works wonderfully. Use indirect heat at around 160°C and glaze regularly until caramelised.
How long will baked ham last after Christmas?
- When stored in a clean, damp ham bag in the fridge and refreshed every 2–3 days, baked ham can last up to 2 weeks.
Can I freeze leftover baked ham?
- Yes, slice or dice the leftovers, wrap tightly, and freeze for up to 3 months.
Now that you know how to prepare a baked Christmas ham using quality produce from Grange Meat Co., you’re ready to deliver a dish savoury, sweet, and unforgettable. This recipe guarantees a holiday ham that tastes as good as it looks.
