Christmas is a season of togetherness, and nothing symbolises this more than a beautifully glazed ham as the centrepiece of your festive table. Whether you’re celebrating with family or honouring a loved one during a time of reflection, the choice of a Christmas ham can carry a deeper meaning.
This guide showcases three exceptional recipes—apple Cider Glazed Ham, Manus Stout Christmas Ham, and Burnt Honey Whiskey Orange Glazed Ham—each with its unique and tantalising flavours, health benefits, and tips for perfect preparation.
These recipes, Featuring Otway Free Range Ham, combine quality, care, and local ingredients to create dishes that resonate with tradition and compassion.
Why Choose Otway Free Range Ham?
Ethical and nourishing, Otway Free Range Ham is a standout choice for any occasion. Raised on open pastures, free from unnecessary additives, it delivers a cleaner source of protein that supports muscle repair and energy levels. Rich in essential nutrients like Vitamin B12, zinc, and selenium, this ham contributes to immune health, cognitive function, and antioxidant protection. By choosing Otway Free Range Ham, you’re embracing quality and care, ensuring every meal is both meaningful and nourishing.
Apple Cider Glazed Ham
A Celebration of Sweet and Spiced Comfort
The Apple Cider-Glazed Ham combines the natural sweetness of apple cider with warm spices for a festive, aromatic glaze. Perfect for those looking for a lighter, fruitier option, this dish pairs beautifully with roasted vegetables or a crisp salad.
Cooking Tips:
- Score the ham’s surface in a diamond pattern to allow the glaze to penetrate evenly.
- Use a locally crafted apple cider for a fresh, authentic flavour.
- Baste every 15 minutes during baking to achieve a glossy, caramelised finish.
Why It Works:
Apple cider is rich in antioxidants, supporting overall health, while cinnamon and cloves offer anti-inflammatory benefits. This glaze complements the savoury depth of the ham, creating a well-rounded dish perfect for any gathering.
Ingredients
- 4.5 kilogram Leg of bone-in ham
- 4 litre Apple juice
- 2 Cinnamon sticks (cracked)
- 2 Bay leaves (cracked)
- pinch Nutmeg (freshly ground)
- 60 Cloves (to stud ham)
Glaze
- 200 millilitre Sweet apple cider
- 100 gram Castor sugar
- ¼ teaspoon Nutmeg (ground)
- 100 millilitre Honey
- 100 gram Red currants
To serve
- Vegetables (roasted)
- Mustard
Instructions
- Preheat oven to 170⁰C.
- Place the leg of ham flat side down into a large saucepan and pour in the apple juice.
- Add the cinnamon quills, bay leaves and nutmeg to the pot.
- Simmer gently over a low heat for two hours. If the liquid level begins to drop, top up with extra juice or water. Remove and cool.
- Using a sharp knife remove the rind (skin from the leg) carefully to expose the fat.
- Score the fat into diamonds and stud the ham with cloves.
- Combine the apple cider, sugar, nutmeg and honey into a small saucepan and heat over a low heat until sugar has dissolved and continue to boil until liquid is reduced by half.
- Place ham into a large baking dish and brush with the glaze.
- Bake ham in the preheated oven at 170⁰C for 1 hour, basting frequently.
- Serve hot with festive roasted vegetables and red currants.
Notes
Apple cider may be replaced with Champagne or Madeira.
Manu’s Stout Christmas Ham
A Bold and Rich Centrepiece
For those who prefer more profound, more robust flavours, the Manu’s Stout Christmas Ham delivers with its malty glaze infused with stout beer and caramelised spices. This dish is ideal for pairing with hearty sides like roasted root vegetables or creamy mashed potatoes.
Cooking Tips:
- Choose a locally brewed stout with rich, chocolatey notes to enhance the glaze’s depth.
- Allow the ham to come to room temperature before baking for even cooking.
- Save leftover glaze for drizzling over slices when serving for added richness.
Why It Works:
Stout beer provides subtle antioxidants and a unique malty profile, while the brown sugar glaze enhances the ham’s natural smokiness. This dish offers both comfort and sophistication, ideal for moments of reflection.
Ingredients
- 1 Australian Christmas ham
- 2 – 440 milliliter Dark stout cans
- 560 teaspoon Orange marmalade
- 250 Australian honey
- 90 Fresh ginger (grated)
- 2 Five spice
Instructions
- Pre-heat your oven at 160C (fan-forced)
- In the meantime, to make the glaze, place the stout, honey, orange marmalade, grated ginger and 5 spice in a saucepan and bring to a boil, then reduce to a simmer. Cook the mixture by half, or until it is syrupy.
- Using your fingers and the tip of a knife, carefully peel the skin from the ham, leaving as much of the fat underneath the skin intact as possible. With a sharp knife, lightly score the fat in a diamond pattern through the fat but not quite to the flesh and stud the centre of each diamond with cloves.
- Brush the ham with the glaze and bake the ham for 20 minutes, repeat the process 3 more times. Put the oven up at 200 C, remove the ham from the oven and brush the last of the glaze all over the ham, return the ham to the oven and bake for another 20 minutes or until the ham is a rich caramel colour.
- Voila! Ready to slice and serve, Merry Christmas everyone!!!
Burnt Honey Whiskey Orange Glazed Ham
A Balance of Sweetness and Warmth
The Burnt Honey Whiskey Orange Glazed Ham combines the caramelised richness of burnt honey, the warmth of whiskey, and the brightness of fresh orange juice. This glaze strikes a balance between sweet and zesty, making it a standout option for both intimate and festive gatherings.
Cooking Tips:
- Heat honey gently until it darkens slightly, creating a burnt caramel flavour without bitterness.
- Add whiskey off the heat to retain its warming notes.
- Garnish with fresh orange slices and sprigs of herbs for a visually striking presentation.
Why It Works:
Burnt honey adds natural antioxidants and a deep, smoky sweetness. At the same time, orange juice contributes a refreshing dose of Vitamin C. Together, they enhance the ham’s savoury richness, creating a flavour profile that feels both festive and refined, adding an elegant touch to your festive table.
Ingredients
- 1 x 8-10 kilogram Ham leg (rind removed)
- Mustard and ham jam (to serve)
Burnt honey, whiskey & orange glazed ham
- 3/4 cup Honey
- 1/3 cup Brown sugar
- 1/3 cup Orange juice
- 1/3 cup Scotch whiskey
Instructions
- To make the glaze, place honey into a medium saucepan and bring to the boil over medium heat. Reduce heat and simmer for 5 minutes (the mixture will bubble so keep an eye on it while it is on the heat) or until deep golden. Remove from heat and stir in brown sugar, orange juice and whiskey. Return to heat and simmer, stirring often, for 10 minutes. Remove from heat and set aside to cool for 45 minutes or until syrupy.
- Preheat oven to 180˚C fan-forced. Using a sharp knife or Stanley knife, score the ham fat (not the flesh) lengthways in 2cm intervals. Wrap the hock in foil (this prevents it from burning).
- Place ham on a greased rack in a large baking dish lined with foil (see tip in 'Notes' tab).
- Brush the ham fat a few times to evenly coat with glaze. Bake for 50 minutes, brushing with remaining glaze occasionally, or until ham is golden and caramelised.
- Slice and serve warm or cold with mustard and ham jam.
Notes
Tips
For ease, use a large disposable foil roasting pan and place on a large baking tray.
Bringing It All Together
Each of these recipes offers a unique way to celebrate the festive season, or honour loved ones with a heartfelt meal. Whether you choose the light and fruity notes of apple cider, the bold richness of stout, or the warm, zesty profile of burnt honey and whiskey, these dishes ensure that your table is filled with flavour and meaning.
For more festive inspiration and locally sourced protein, visit the Church Street Butcher’s Online Store.
Together, let’s make every meal a celebration of Australian quality, care, and connection.
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