Sticky Glazed Australian Christmas Ham Recipe

It's Simone Agostino's Christmas ham glaze recipe that will steal the show this Christmas — golden, sticky, and completely irresistible.

Why You’ll Love This Ham
Picture it: a glossy, caramelised ham glistening in the middle of your table, filling the room with the sweet-savoury scent of maple, pineapple, and warm spices. This isn’t just a recipe — it’s the moment everyone waits for. And the best part? It’s surprisingly easy.

What You’ll Need
• 1x Re & Sons Traditional Christmas Leg Ham
• 125ml Pineapple Juice
• 125ml Water
• 125g Unsalted Butter
• 170g Brown Sugar
• 190ml Maple Syrup
• 40g Dijon Mustard
• 1g Ground Cinnamon
• 1g Ground Cloves
• 4 Garlic Cloves, Smashed

How to Make the Best Glazed Ham

1) Prep the Ham
Let your ham come to room temperature (approx 1–2 hours). Place the ham, skin side up. Run a small, sharp knife under the rind. Carefully cut around the bottom. Slide your fingers under the rind and gently ease the rind away being careful not to tear the fat away.

2) Score for Extra Flavour
Use a sharp knife to score the fat in a diamond pattern, no deeper than ¼ inch. This helps the glaze soak in.

3) Kickstart the Roast
Place the ham in a foil-lined roasting tray. Pour pineapple juice and water into the pan base. Cover with foil and bake at 150°C (fan) for 30 minutes.

4) Make the Sticky Glaze
Melt the butter over medium heat. Stir in brown sugar, maple syrup, mustard, cinnamon, and cloves until smooth and glossy. Add smashed garlic and let it simmer for 1–2 minutes. Set aside to thicken slightly (like warm honey).

5) Glaze, Bake, Repeat
Remove foil from the ham. Brush over a third of the glaze, getting it into all the scored lines. Bake uncovered for 30 minutes. Glaze again every 15 minutes for another hour, until it’s deep golden and sticky.

6) Rest & Serve Like a Pro
Let your ham rest for at least 15 minutes before carving. Spoon over pan juices or stir them into leftover glaze for a final glossy hit.

Pro Tip: The leftovers make unforgettable sandwiches the next day — especially with crusty bread and a swipe of mustard.