Christmas Glazed Ham
Nothing says Christmas quite like a beautifully glazed ham, and this recipe has become one of our festive favourites. A few years ago we decided to glaze a ham using The Rip and honestly, the result blew us away — especially considering it was the first ham we’d ever glazed using one of our own rubs. The sweet ‘n’ heat flavour profile works perfectly with ham, while the subtle cinnamon notes bring just the right touch of Christmas without overpowering the glaze.
Don’t be scared of the heat either — because The Rip is used in the glaze, it delivers more of a warm sticky richness than a spicy kick. The result is a glossy, caramelised Christmas ham packed with bold flavour that’s perfect for Christmas lunch, Boxing Day sandwiches and feeding a hungry crowd.
Christmas Glazed Ham
This Christmas glazed ham using The Rip is sticky, caramelised and packed with sweet ‘n’ heat flavour. The perfect festive centrepiece for Christmas lunch, Boxing Day leftovers and feeding a hungry crowd.
- Author
- Mrs Coast n Smoke
Ingredients
- 1 bone-in ham (3-5Kg)
- 2-3 Tbsp Dijon Mustard
- ½ - 1 cup Coast n Smoke The Rip rub
- ½ cup Maple Syrup
- ⅓ cup pineapple juice
- 3 Tbsp The Rip
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Dijon Mustard
- 1 Tbsp brown sugar
- 1 tsp finely grated orange zest
Directions
- Preheat oven to 160C (or 140C fan forced). Arrange oven trays so you have plenty of of room in oven for the ham, and so it sits on a bottom shelf.
- Remove the skin/rind from the ham, leaving a portion around the bone end. This looks good for presentation and forms “handle” for the ham leg. To remove the rind mark out your “handle” with a small knife, then work your way back to this point from the cut face of the ham.
- Remove a stubborn rind with a knife, then score the fat lightly to create diamonds. Do not cut through the fat into the meat.
- Rub the fat with the dijon mustard, then cover with The Rip. Pat The Rip onto the mustard binder and allow the rub to go “tacky” (absorb some moisture from the mustard) before placing the ham in the oven. Make sure you coat all sides of the ham with mustard and rub.
- Place the ham on a baking tray. If necessary place some scrunched up foil under the bone handle to make sure the surface of the ham is level.
- Bake for 30 mins then baste with glaze. Continue basting with glaze every 30 minutes for the remainder of the cook. Total cook time 1.5 - hrs.
- If parts of the ham start to cook faster than others or its browning too fast, you can use alfoil to protect them from burning while the rest of the ham catches up.
- Allow to rest for a minimum of 20 minutes before serving.
