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A Classic Christmas Ham with an Aussie Twist!
Prep Time: 15 minutes Cook Time: 1.5-2 hours Serves: 8-10
This Honey Mustard Glazed Ham gets a native Australian upgrade with wattleseed and lemon myrtle, adding a deep, aromatic flavour to the sticky, caramelised glaze.
Using Tender Gourmet Butchery’s premium ham, this show-stopping centrepiece is perfect for Christmas, Easter, or any festive gathering!
1. Ingredients
- 1 whole Tender Gourmet Butchery Leg of Ham (bone-in, approx. 4-5kg)
- ½ cup honey
- ¼ cup Dijon mustard
- 1 tablespoon brown sugar
- ½ teaspoon ground wattleseed
- ½ teaspoon ground lemon myrtle
- 1 teaspoon apple cider vinegar
- 12-15 whole cloves (for decoration)
2. Instructions
Let’s get cooking! Follow these simple steps to create a perfectly roasted butterflied leg of lamb.
Prepare the ham
- Preheat oven to 170°C.
- Using a sharp knife, score the ham fat in a diamond pattern, being careful not to cut into the meat.
- Stud the ham with whole cloves in the centre of each diamond.
Make the Glaze
- In a small saucepan over low heat, whisk together honey, mustard, brown sugar, wattleseed, lemon myrtle, and apple cider vinegar. Simmer for 2-3 minutes until slightly thickened.
Glaze and Roast
- Place ham in a roasting pan lined with baking paper. Brush generously with glaze.
- Roast for 1.5 to 2 hours, basting with more glaze every 30 minutes.
Caramelize and Serve
- For a deeper caramelisation, turn the oven to 200°C for the last 10 minutes.
- Rest for 15 minutes, then slice and serve.
Cooking Tips
- For extra depth, let the ham soak in water overnight before glazing.
- Use leftovers for sandwiches, omelettes, or ham and cheese toasties.
