Preparing ham glazes

Preparing ham glazes starts with picking the right ham. But did you know that around 65 – 70% of ham and bacon sold in Australia is made from imported pork? To be sure you’re buying Australian ham and bacon, look for the distinctive Australian Pork logo or buy a bone-in ham. 

What size ham should you choose?  

Bone-in ham       200-250g per person       6 people = 1.5 – 1.8kg ham

Boneless ham    150-200g per person     6 people = 1.2 – 1.5kg ha

Glazing your ham

 Prepare your favourite glaze recipe

Remove rind and use a sharp knife to score ham in a diamond pattern

Place ham scored side up in a large baking pan and brush over glaze

Place into a pre-heated oven or hooded BBQ at 180°C for 20 minutes per kg, basting occasionally, until ham is brown and warmed through.

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How to cut a whole leg of ham

Step 1

Place ham skin side up. Then run a small sharp knife under the rind around the bottom (opposite end to hock) and each side of the ham to about halfway up. Peel the rind back.                                    

Step 2

Run the tip of the knife around the bone, on the underside of the ham. Begin to slice on a slight angle down to the bone.

Step 3

Run your knife lengthways along the bone to remove slices. Continue to slice towards the hock.

Step 4

Continue slicing down to the bone, working your way around the ham until you reach about a third of the way up. Remove the bone by making a few short cuts at the joint.

Step 5

To keep your ham fresh, fold rind back over exposed surface, place in a Ham Bag, pillowcase or wrap in a tea towel and store in the fridge.

Storing your ham

Soak a Ham Bag, pillowcase or tea towel in 4 cups of water and 2 tablespoons of vinegar.

Wring out excess water and place ham in the Ham Bag, pillowcase or wrap in tea towel. Store in coolest part of fridge.

Re-soak bag in solution every few days or when Ham Bag dries out.


You’ll need

 ¾ cup orange juice

½ tsp nutmeg

1 cup honey

1 cup orange marmalade, sieved

¼ cup grand marnier or whisky

60 cloves to stud ham


Pre-heat oven to 170°C.

Using a sharp knife, remove the rind (skin from the ham) carefully to expose the fat.

Score the fat into diamonds and stud the ham with cloves.

Combine the orange juice, nutmeg, honey, orange marmalade and grand mariner into a small saucepan and heat over a low heat until ingredients have dissolved and continue to simmer until liquid is reduced by half.

Place ham into a large baking dish and brush with the glaze.

Bake ham in the pre-heated oven at 170°C for 1 hour, basting frequently.



You’ll need

1 whole orange, zest and juice

1 whole orange cut in half and sliced. Remove pith and any seeds

60g Dijon mustard

150g brown sugar

300ml sweet red wine, eg Lambrusco

Whole cloves


Preheat the oven to 180C

Place the orange zest, orange juice, Dijon mustard and brown sugar into a stainless steel bowl and mix well

Carefully remove the skin from the ham.

Score the ham fat into diamonds.

Decorate the diamond cut ham fat with the sliced oranges and the cloves.

Place the glazed ham in a baking dish and pour in the sweet wine around the ham

Carefully brush the glaze over the ham

Bake until a thermometer inserted into the thickest part of the ham registers 60C,

Baste the ham with the whiskey glaze every 20 minutes for about 2 to 2 1/2 hours



You’ll need

500ml chicken stock

300g cherry jam

300g frozen red currents

100ml brandy

60ml apple cider vinegar

60g Dijon mustard

100ml maple syrup

freshly ground pepper

Garnishes: fresh cherries, fresh sage sprigs


Remove skin from ham.

Make shallow cuts in fat 1 inch apart in a diamond pattern. Place ham in a roasting pan and add ½ the chicken stock to pan.

Stir together the remaining chicken stock and the remaining ingredients in a saucepan and bring it to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring constantly for 5 minutes or until mixture is slightly reduced.

Cover and chill half of cherry mixture until ready to serve. Brush ham with half of cherry mixture.

Bake ham at 180C for 2 to 2.5 hours or until a meat thermometer inserted into thickest portion registers 60C, basting with remaining cherry mixture every 20-30 minutes.

Let the ham rest for 15 minutes before slicing.

If desired, reheat reserved chilled cherry mixture. Serve ham with reserved cherry mixture and mustard.

Garnish with the fresh cherries and sage. 



You’ll need

 1 cup pomegranate or black current juice

1 cup sugar

1 cup plum jam

1/2 tsp mixed spice

1 cup pomegranate seeds


Remove ham from the packaging and remove the rind carefully. Score the surface into a diamond pattern.

Place the ham into a deep baking dish and place in the pre-heated oven at 180°C for 20 minutes.

In a medium saucepan place the juice, sugar, plum jam and mixed spice. Bring to the boil stirring. Allow to simmer until liquid has reduced by half.

Remove ham and pour over half the glaze. Return the ham to the oven and cook for a further 40 minutes basting with glaze frequently.

Remove ham from oven and transfer to a serving dish.

Decorate the ham with pomegranate seeds. 

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