Christmas ham


  • Serves 20 people

  • 8 kg leg ham (see note)
  • To stud: whole cloves
  • ½ cup Dijon mustard
  • 1 tbsp freshly squeezed lime juice
  • 220 gm (1 cup) brown sugar
  • 2 tsp ground ginger
01   Preheat oven to 180C. Using your hands, gently peel back the skin from the leg to the shank being careful not to tear the fat. Using a sharp knife score the skin around the shank, remove the skin in a single piece and reserve.
02   Using a sharp knife score the fat in lines running diagonal to the leg about 4cm apart. Repeat scoring in the opposite direction to create a diamond pattern.
03   Place a clove in the centre of each diamond. Place ham on a wire rack inside a baking dish and pour 2cm of water into baking dish.
04   In a bowl combine remaining ingredients and season to taste with sea salt and freshly ground black pepper. Brush half the glaze over the ham and place in the oven. Cook for 1 hour, brushing frequently with remaining glaze, until deep golden in colour. Serve sliced glazed ham with pickled onion wedges.
Note The ham leg we have chosen for this recipe is from a Kurobuta pig. It has a thick layer of fat and even marbling which prevents it drying out during baking.
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