There are few things more Christmassy than going out for carols and returning to a hot ham that has been gently cooking in the oven, with its glaze turning a deep red-gold and the smell of orange and cloves filling the house. On Christmas Eve we serve the ham in lavish slices with French peas (see below) and a warm potato salad – the new potatoes and herb butter (below) might take its place this year. For us it’s the best meal of Christmas: easy, un-stressed and full of anticipation.

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/rub 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. 200ml. 
orange juice, orange zest, brown sugar, 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.
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.