An Australian Christmas and glazed ham goes hand in hand.
EASY | 15 MINS PREP | 120 MINS COOK | SERVES 15
It is said that the tradition started with the Germans, who wanted to appease the god, Freyr. Freyr was the god of fertility, harvest, and boars. So that is why the Christmas Ham gets the name "Yule ham" in a nutshell.
Not to be outdone, my Nanna who is sadly no longer with us, knew she could one-up the Germans. Whilst the Germans may have started the tradition of Christmas ham, my Nanna certainly elevated the tradition. This is largely her recipe, that I remember from watching her cook up feasts every Christmas.
The other amazing thing with a glazed ham is the versatility. You can serve it either hot or cold. Just ensure you pick up a ham bag to extend the life of your ham as it awaits you in the fridge after cooking.
The smell of whisky, maple syrup and pineapple juice as it caramlises is something so special and truly unique.
1 cup pineapple juice
1/4 cup Jack Daniel’s (no harm in adding more!)
1/4 cup golden syrup
2 tbsp mustard
2 tsp cinnamon
2 tbsp brown sugar
pinch of salt
- 3-4 tbsp HealthIER barbecue seasoning
- approx 20 cloves
Over a low heat combine glaze ingredients until sugar dissolves, then keep warm it I’ll ready to bast the ham.
Remove the rind and add to to your roasting pan so it can render out (then you can baste ham with it).
Diamond score the fat cap and add cloves in the middle of each diamond.
Season with HealthIER BBQ rub .
Place horizontally on a wire rack within the roasting pan and into the Weber until internal temp hits approx 52C.
Start basting ham with glaze and as the glaze drips into pan, re baste.
Once the glaze has started to set and is a deep golden brown, you are ready to devour!
Top Tips For Young Players:
- Add the rind to your roasting pan and allow it to render, then baste the ham in the fat.
If you have any questions, tips or tricks on the recipe we would love for you to leave a comment below.