Christmas Honey, Maple, Mustard and Tarragon Glazed Ham
Sticky, glossy, and a little over the top, just like Christmas should be. This ham is made for carving thick slices, piling plates high, and sharing with the people who matter most. Forget weeknight cooking, indulge a little, pass the platter, and let the table laughter be the soundtrack to this day. You have earned a break and a moment to enjoy your year, your nearest and dearest, and a darn good meal that will have leftovers for days. Merry Christmas from team Mingle. Thanks for inviting us to this special meal.
Christmas Honey, Maple, Mustard and Tarragon Glazed Ham
Make the glaze: In a small saucepan, combine all ingredients except cloves. Heat gently, stirring constantly, until the mixture begins to bubble slightly. Remove from heat and set aside. Preheat oven to 160°C.
Prepare the ham: Remove the skin, leaving the fat intact. Score the fat in a diamond pattern, then stud with cloves. Place ham on a rack in a large roasting pan.
Add citrus: Squeeze the juice of the orange over the ham, then tuck the squeezed quarters and zest into the roasting pan around the ham.
Glaze generously: Brush or spoon half of the glaze over the ham. Do not worry if some runs off, juices will caramelise as they drip down during cooking.
Bake low and slow: Pour 1½ cups of water into the base of the roasting dish. Bake for 2 hours, basting with remaining glaze every 30 minutes. If glaze runs out, use pan juices. The ham should be golden, sticky and glossy.
Rest and finish: Let the ham rest for at least 20 minutes. Before serving, baste once more as the glaze thickens while cooling. Drizzle any extra pan juices over slices.
Skip to content
