Prep:  20 minutes
Cook:  1 hour 10 minutes
Serves:  12
Average: 4.6 (26 votes)
Recipe by: Rosella
This classic Australian Christmas ham has a traditional fruit chutney and brown sugar glaze. The sweet-savoury glaze turns sticky and shiny in the oven for an easy yet show-stopping glazed ham.
Credit: Whisk Media Group

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Christmas Ham with Fruit Chutney Glaze
  1. To make the glaze, combine 1 cup fruit chutney, mustard, sugar, and balsamic vinegar in a saucepan. Stir over medium-high until it begins to boil. Remove from heat and cool to room temperature. Strain to remove fruit
  2. Use a sharp knife to score the skin around the sides and end of the ham. Cut through the ham rind, about 10cm from shank end of the leg. Use your fingers to gently remove the rind. Wrap the ham hock in non-stick baking paper and then in aluminium foil. Score the ham fat by making long cuts across the ham at 1cm intervals
  3. Preheat oven to 200°C/180°C (fan-forced). Place ham on a greased wire rack over a large roasting pan lined with foil
  4. Brush glaze liberally on ham and roast, brushing with more glaze every 15-20 minutes, for 1 hour or until the ham is golden and sticky. Let rest for 30 minutes before serving. Slice and serve warm or cold with remaining chutney
Tips & Hints:
  • Ham can be made at 3-4 days in advance. Transfer glazed ham to non reactive container. Cover glaze with baking paper followed by foil. Refrigerate both for up to 5 days. Keep all the pan sauce in a separate container
  • To reheat, remove from fridge and bring to room temperature, Reheat covered loosely with foil in a 160°C oven for 30-40 minutes or until heated through. Remove foil and baste with pan juices. Bake a further 10 minutes or until the surface is sticky and golden
  • Pour sauce off any pan juices and place into a separate container. Refrigerate. Use to glaze reheated ham before serving
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