Baked ham easily completes the Christmas table. Who can get enough of its divine aroma and deliciously sticky glaze? We’re reviving this holiday staple with the flavours of cider, mustard, and sage plus a serving of grilled stone fruit on the side.
This recipe makes a baked ham that’s flavourful inside out. On top of basting the ham with the sweet glaze, the meat is also gently cooked in cider and spices to keep it moist and juicy. Good for four people, this baked ham recipe is best made in your best-looking baking dish so you can cook everything in one pan then serve it directly on the table.
- Le Creuset Heritage Dish (or any baking dish that the ham and poaching liquid can fit into)
- Digital weighing scale
- Measuring jug
- Measuring cups
- Measuring spoons
- Kitchen spoon or silicone spatula
- Pastry brush
- Citrus juicer
- Baking tray or sheet
- Chef’s knife
- Paring knife
- Cutting board
Baked ham and poaching liquid
- 2-3kg deboned cured ham
- 4 x 330ml bottles of cider
- 3 onions, roughly chopped
- 4 leeks, roughly chopped
- 15g fresh thyme
- 4 bay leaves
- 1 tbsp peppercorns
- 3 star anise
Sticky mustard and maple glaze
- 1 cup maple syrup
- ½ cup soy sauce
- 4 tbsp wholegrain mustard
- 8 cloves
- 4 star anise
- 8 sage leaves
Roasted stone fruit and garnish
- 6-8 ripe assorted stone fruit, halved
- 100g butter
- 2 tbsp brown sugar
- Juice of 1 lemon
- 2 cinnamon quills
- Micro herbs to garnish
- Preheat the oven to 180C (or 160C fan forced).
- Place the ham in a Le Creuset heritage baking dish along with the cider, making sure it comes halfway up the sides of the ham. Add a little water if necessary.
- Add your onions, leeks, thyme, bay leaves, peppercorns, and star anise.
- Poach ham for 30 minutes per 500g in the oven, adjusting the roasting time to ensure the ham does not dry out.
- Once cooked in the poaching liquid, set aside to cool before draining all excess liquid (this makes a great stock for your next soup).
- Clean out the baking dish and remove the skin of the ham to reveal the layer of fat underneath. Score with a sharp knife. Place the ham back into the baking dish.
- To make the glaze, add the maple syrup, soy sauce, mustard, cloves, star anise, and sage into a small saucepan.
- Bring to a simmer for 10 to 15 minutes. Brush liberally onto the scored ham fat.
- Bake the ham for 20 to 30 minutes at 200C (or 180C fan forced). Baste with maple glaze throughout the baking period until golden and sticky.
- Roast your stone fruit at the same time with the ham. Arrange the fruit on a baking tray with butter, brown sugar, lemon juice, and cinnamon quills. Roast until fruit halves are tender. Serve your Christmas ham warm with micro herbs to garnish.
For a more traditional baked Christmas ham, try our Easy Christmas Ham recipe. Plus complete your holiday feast with an equally delectable dessert like this traditional Christmas pudding or Christmas ice cream cake.
Recipe and image adapted from Le Creuset.