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Monday 02 November 2026 12:51:58 GMT
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How to make the best glazed ham ever! Maple Glazed Ham | Serves 20 as main, or more as part of feast   INGREDIENTS 1 ham leg (4.5 - 6kg/9 - 12lb), cooked (preferably smoked), bone in and skin on Cloves (optional - mainly for decorative purposes) 2 oranges, cut into quarters 1 cup water Glaze - whisk: 3/4 cup each maple syrup (or substitute with honey) + brown sugar 3 tbsp dijon mustard 3/4 tsp ground cinnamon + 1/2 tsp All Spice (or sub nutmeg)   DIRECTIONS 1. Preheat oven to 160C/325F (140F fan-forced). 2. Remove the skin of the ham, ensuring you leave the fat on (see video). 3. Score diamond shapes across the surface of the ham. Insert cloves into intersection of crosses if you want (I stopped doing this, annoying to remove to eat!) 4. Place the ham in a large baking dish. Prop bone (handle) on edge and add scrunched foil balls underneath to make the surface as level as possible (makes a huge difference to even caramelisation of surface). Squeeze the juice of 1 orange over the ham. Place skins + the remaining orange in the baking dish. 5. Rub 1 tbsp Glaze on underside of ham, then 2/3 of the rest on the top and sides (save rest for basting). Pour water into pan. 6. Bake 1.5 – 2 hours, basting generously every 30 minutes. It’s ready when the surface is caramelised, per video. You can protect patches browning too quickly with foil (it sticks to glaze and won’t peel glaze off when you remove). Rest 30 minutes before serving and baste plenty more times with juices – as it thickens, it glazes the ham even more. 7. Great served at room temp OR warm, see recipe on site for full make ahead directions. I use the pan juices as the sauce, everybody loves it! I usually also provide a Hot English Mustard and Dijon Mustard on the side. #recipetineats #glazedham #hamglaze
How to make the best glazed ham ever! Maple Glazed Ham | Serves 20 as main, or more as part of feast   INGREDIENTS 1 ham leg (4.5 - 6kg/9 - 12lb), cooked (preferably smoked), bone in and skin on Cloves (optional - mainly for decorative purposes) 2 oranges, cut into quarters 1 cup water Glaze - whisk: 3/4 cup each maple syrup (or substitute with honey) + brown sugar 3 tbsp dijon mustard 3/4 tsp ground cinnamon + 1/2 tsp All Spice (or sub nutmeg)   DIRECTIONS 1. Preheat oven to 160C/325F (140F fan-forced). 2. Remove the skin of the ham, ensuring you leave the fat on (see video). 3. Score diamond shapes across the surface of the ham. Insert cloves into intersection of crosses if you want (I stopped doing this, annoying to remove to eat!) 4. Place the ham in a large baking dish. Prop bone (handle) on edge and add scrunched foil balls underneath to make the surface as level as possible (makes a huge difference to even caramelisation of surface). Squeeze the juice of 1 orange over the ham. Place skins + the remaining orange in the baking dish. 5. Rub 1 tbsp Glaze on underside of ham, then 2/3 of the rest on the top and sides (save rest for basting). Pour water into pan. 6. Bake 1.5 – 2 hours, basting generously every 30 minutes. It’s ready when the surface is caramelised, per video. You can protect patches browning too quickly with foil (it sticks to glaze and won’t peel glaze off when you remove). Rest 30 minutes before serving and baste plenty more times with juices – as it thickens, it glazes the ham even more. 7. Great served at room temp OR warm, see recipe on site for full make ahead directions. I use the pan juices as the sauce, everybody loves it! I usually also provide a Hot English Mustard and Dijon Mustard on the side. #recipetineats #glazedham #hamglaze
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