a donna hay christmas



Glazed ham is the ultimate Christmas dish! Donna Hay's 'Cheat's' version is perfect for anyone looking for maximum impact with minimum fuss!


  • 3 cups (or 750ml) orange juice

  • 3 cups (or 525g) brown sugar

  • 1 cup (or 250ml) red wine vinegar

  • 1 cinnamon stick

  • 8 cloves

  • 16 thyme sprigs

  • 3 cups (or 750ml) port

  • 1 x 6–7kg ham leg, skin removed and trimmed*


  • 1.

    Preheat oven to 220°C.

  • 2.

    Place the juice, sugar, vinegar, cinnamon, cloves and thyme in a medium saucepan over high heat and stir until the sugar has dissolved. Bring to the boil and cook for 30 minutes or until reduced.

  • 3.

    Remove from the heat and stir through the port. Strain the glaze into a jug, discarding the solids.

  • 4.

    Place the ham, top-side down, into a tight-fitting, deep-sided baking dish and wrap the hock with non-stick baking paper followed by aluminium foil.

  • 5.

    Pour the glaze over the ham and roast for 40 minutes.

  • 6.

    Remove the ham from the oven and reduce the oven temperature to 200°C. Turn the ham over, baste with the glaze and roast for a further 20–25 minutes or until golden.

  • 7.

    Once done, remove from the baking dish and place on a serving platter. Spoon the remaining glaze over the ham to serve.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 2157kj
  • Fat Total 105g
  • Saturated Fat 34g
  • Protein 169g
  • Carbohydrate 113g
  • Sugar 63g
  • Sodium 10613mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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* Use a sharp knife to score the skin around the hock before using your fingers to gently remove the skin from the ham. Trim any excess fat. 

donna hay magazine, NewsLifeMedia, $7.99 www.donnahay.com

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Posted by Ken22Report
items 4 & 5,
does one pour over glaze before warpping with Parchment and Foil ?
Posted by Louise1401Report
Is the ham already cooked when you buy it.
Posted by Lisa2381Report
Hi, the amount of Port seems really excessive, can anyone tell me if it is a strong Port flavour (not a fan of Port) or does anyone have ideas on a substitute - a lot of recipes have maple syrup, can this be tried?
Posted by Hailey26Report
I have done three different Christmas Ham glazes over the past 3 years since glazing has taken off. This is the best glaze as the bath the ham cooks in makes it incredibly moist. Due to time restrictions I ended up with a ham that wasn't double smoked which was disappointing but the glaze made up for the disappointment. I had a smaller ham, Primo half leg, than the recipe dictated but used the same amount of ingredients. A real winner and this will become a Christmas tradition as has my beloved turkey recipe
Posted by Georgina59Report
I am going to make this one a day ahead, to save added pressure on Xmas Day!! The only difference is it will be served cold instead of warm as Donna would serve it. It will still be delish!!
Posted by Jellis1Report
I made this ham on Friday and served cold with the leftover glaze on Sunday. It was delicious and all comments were positive for both the ham and the glaze. So easy to do. I've already been requested to make it for our next Christmas meal.
Posted by Sarah2119Report
I'm asking the same question as Peta82. Can the ham be prepared and cooked in the glaze the day before and then be reheated in the leftover glaze??
Posted by Peta82Report
Can this ham be prepared the night before serving ??