Our Favourite Christmas Ham

posted in: Christmas, Food, Life | 0

by Rebecca Lee 

Nothing says Christmas like a delicious baked ham. Every year after we decimated the presents at some ungodly hour, Mum would “get the ham on” and by lunchtime we would be getting our ham on, and again and again for about a week after…

If you have never glazed a ham before it does take a little time, but seriously easy and so impressive once it’s done!

Here’s our favourite family recipe with some tips to store leftovers. 


Macadamia Ham

Time required: 10mins prep + 2.5 hrs baking time




  • 1x ham on the bone (this glaze quantity would suit a 5kg ham)
  • 1x jar of Rose’s Lime Marmalade from Woolies or Coles 
  • 2x tablespoons of sweet chilli sauce
  • 2x tablespoons of Dijon mustard
  • 1x tablespoon of soy sauce
  • 1/2 cup brown sugar
  • 1 cup chopped raw macadamias

What to do

  1. Preheat your oven to 180 degrees
  2. Unwrap the ham and use a sharp knife to remove the top layer of rind, leaving the fat underneath exposed. Place in a foil baking tray large enough to get a spoon/ladle into the tray to baste the ham as you go
  3. Score the fat in a diamond or stripe shape
  4. Combine all of the glaze ingredients in a bowl
  5. Rub half the glaze over the scored fat and 
  6. Bake in the oven for 1 hour, then take the ham out, cover with remaining glaze and return to the oven
  7. Baste every 15-20mins with the tray juices for another 90minutes until the glaze has thickened and the macadamias are toasted. Serve warm or cold.

TIP: Don’t worry if a few of your nuts get a little burned, it all adds to the flavour!


Storing your ham:

Inevitably there will be leftovers and Christmas ham lasts AGES! Here are some tips from Australian Pork:

  • Soak a Ham Bag, pillowcase or tea towel in 4 cups of water and 2 tablespoons of vinegar.
  • Wring out excess water and place ham in the Ham Bag, pillowcase or wrap in a tea towel. Store in the coolest part of the fridge.
  • Re-soak bag in solution every few days or when Ham Bag dries out.

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