The BEST and easiest glazed ham recipe

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This post is a collaboration with Woolworths and Oh So Busy Mum

I love cooking our Christmas ham each year! Not only is it great for your Christmas feast; it’s also great to eat as leftovers for the weeks following Christmas Day. Making a glazed ham is really simple; since the ham comes fully cooked, you just need to heat, glaze and eat! I picked up my ham from Woolworths this year, it’s only $9 per kg and big enough to feed my tribe (with leftovers)!

 

If you haven’t planned your Christmas feast yet, head over to this post – Christmas Meal Planning on a budget {PLUS Meal Planner Printable}.

Tips for preparing, storing and making your ham:

  •         Buy a large disposable foil tray. There is no need to wash up the sticky glaze, and it will be big enough to hold a large ham. I bought a 2-pack from Woolworths for around $4.
  •         Use your thumb (not a knife) to remove the fat from the top of the ham.
  •         Leave the fat on the hock part of the ham. This part burns easily, and the lining of fat will protect it. If you happen to pull the fat off this part, simply wrap it in a bit of foil while baking.
  •         Store glazed ham in a ham bag (available at Woolworths for $3). Soak the bag in three tablespoons of vinegar to one cup of water and repeat every 2-3 days. This should keep your ham fresh for a few weeks…although mine never lasts that long!

Now, what you’ve been waiting for, MY BEST and easiest glazed ham recipe that I’ve been making for years and will be using again this year! It’s simple to make, doesn’t have an overpowering sweet taste, and is kid-friendly.

Ingredients

  •         Woolworths Half leg ham – bone-in
  •         ½ cup pineapple juice
  •         ½ Cup brown sugar
  •         1 tablespoon mustard powder
  •         Cloves for top of ham

Directions

  1.      Preheat oven to 160°C and remove the top oven rack.
  2.      Combine pineapple juice, brown sugar and mustard powder in a bowl. Set aside.
  3.      Prepare your ham by removing the skin, score the fat layer in a diamond layer and add cloves on top of ham.
  4.      Place ham on the large baking tray and bake at 160°C for 1 hour. Open halfway through cooking to spoon glaze over ham and return to oven. 
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