While Christmas is over now and everyone is probably sick of cold ham, I invented this recipe for my family's Christmas lunch and everyone loved it, both hot and cold afterwards because the glaze continues to flavour the ham.

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  • Large ham.

  • 250 mls Maple Syrup

  • 4 Tablespoons Dijon Mustard

  • 2 Tablespoons Juniper Berries

  • 2 Teaspoons Ground Nutmeg

  • 2 Teaspoons Ground Cinnamon

  • 2 Teaspoons Ground Cloves


  • 1.

    Remove the caul from the ham up to the beginning of the end bone, leaving a reasonable layer of fat on the surface of the ham and set the caul aside. The caul is useful to place over the ham after cooking when it is placed in the refrigerator to keep it moist.

  • 2.

    Mix the maple syrup and the mustard together in a bowl. In a pestle and mortar, pound the juniper berries, nutmeg, cinnamon and cloves together. Mix the ground spices with the maple syrup and mustard. Coat the ham evenly with the glazing mixture, keeping about two thirds of the glazing mixture. Place the ham on a shallow baking dish with two cups of water in the dish to keep the ham moist and to stop the glaze from burning and put the ham in a pre-heated oven at 180 degrees for 1 1/2 - 2 hours, marinating the ham with the glazing mixture every 15 minutes until the ham is sticky and brown. The end bone on the ham may darken, but do not worry.

  • 3.

    Remove the ham from the oven and place on a ham stand or large plate for carving. Drain the liquid from baking dish through a sieve and set aside. This will coagulate into a jelly in the refrigerator and can be served with the ham, when cold.

  • 4.

    Serve hot ham immediately. I recommend putting the ham's caul back over the ham and placing it in a muslin ham bag that has been soaked with water and a tablespoon of white vinegar to keep it moist and fresh, before putting the ham into the ham bag and then into the refrigerator.


Alternatively, the ham could be cooked in a covered BBQ and could be lightly smoked.

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Posted by Patrick46Report
Thanks Jacki! I promise you won't be disappointed. I also prefer Richard Corrigan's poached and then fried turkey bouffe: it keeps the turkey moist and makes the skin crispy
Posted by jackicamReport
I kove, love, love baked ham !! I usually do it with an orange glaze but this sounds like a great alternative!