We zest and juice oranges and boil them down with maple syrup, brown sugar, thyme and Dijon mustard till syrupy. Simple and excellent. On the side we'll dish up a little tub of cloves for studding your ham.

Orange juice, orange zest, maple syrup, brown sugar, thyme, Dijon mustard, cloves
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL0.8g5.2g
- SUGARS23.4g145.2g
Enough glaze for a large ham
One of our favourite Christmas traditions is a hot, glazed ham on Christmas Eve with lashings of French braised peas - the combination is out of this world. And a cold glazed ham is a fine centrepiece on the Christmas table and goes with everything.

For something that looks so impressive, it’s actually pretty easy to glaze a ham – especially if you have a willing helper.

Cut along around the bottom of the leg in a neat line and following from the bottom to the top, slide a long sharp knife between the skin and the fat, taking care to slice off only the skin and not the fat. Keep going around the top of the ham and down the other side and you should have a neat skin that lifts off easily. Remove skin and using the same knife, run across the ham in parallel lines about 3 cm apart, not too deeply, and then turn the ham 45°C and do the same again, creating a diamond pattern.

Turn the oven on to 160°C and bribe a small child to stick a clove in each diamond (we’ll supply a tub of cloves though not the underage labour). Pour/paint the glaze over the ham, taking care not to dislodge the cloves, and bake in the oven for about an hour, turning up the heat towards the end if you want a deeper colour and basting as often as you care to. You can dispense with the diamond pattern, cloves and child if you wish, and you will still have a fabulous, orange-glazed ham.