Glazed Ham

[site_reviews_summary hide="bars,if_empty,rating" assigned_posts="93757"]
Glazed Ham

This recipe for Glazed Ham was created by our in-house artisan bread baker, pastry chef and Cooking School Coordinator, Kelly Syms.

10 years ago, Kelly jumped on a plane and left her home in Canada to set up a new life in Australia with her husband John. Kelly is driven by contemporary food trends and is interested in learning how international, foreign cuisines integrate themselves into the lives of home cooks.

Take Kelly for instance; she may call Australia home but that doesn’t mean her cooking isn’t influenced by her Canadian heritage. What’s that saying?! You can take the girl outta Canada, but you can’t take Canada outta the girl.

Glazed Ham


Serves 10
1 Semi-Boneless shoulder ham
2 teaspoons whole black peppercorns View
1 large brown onion, peeled but left whole
6 whole cloves View
6 allspice berries or Jamacian pepper
4 bay leaves
For Glaze
1 cup of dark brown sugar
3 tablespoons dry mustard powder
3 cloves garlic, finely chopped
Leftover ham stock

This recipe for Glazed Ham is a Canadian Christmas classic that Kelly grew up eating each the festive season.


In a large pot, cover ham with water and bring to a boil. Add peppercorns, onion, cloves, allspice berries and bay leaves. Bring back to the boil and simmer on a low heat, covered for 2 hours.

Remove ham from the pot but reserve the water (or stock), then preheat the oven to 165C. On a cutting board, place the ham flat side down. Remove any tough skin and much of the fat from the top, leaving about 1cm of fat remaining. Score the remaining fat with shallow diagonal lines creating a diamond pattern.

Prepare the glaze

In a medium bowl, mix all the dry ingredients thoroughly and then very slowly, drop by drop add the ham stock, stirring as you go, until you have the consistency of a sticky paste.

Coat the whole ham with the glaze and place flat side down in an ovenproof dish. Add about 3 or 4 ladles of the reserved water to the bottom of the dish. (Freeze the remaining water to use for stock and soups). Cook for about an hour or until the surface of the ham is golden brown and the sauce is bubbling.

To serve

When you’re ready to serve the glazed ham, move it to a cutting board and carve slices as thinly or thickly as what you would like! Serve with mustard or pickled cherries.

Recommended Articles
[site_reviews pagination="ajax" count="10" assigned_posts="93757"]
[site_reviews_form hide="terms" assigned_posts="93757"]