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Glazed Christmas Ham with Cumberland Sauce

Haverick Meats have teamed up with leading chef Mike McEnearney of Kitchen By Mike to create McEnearney’s original free-range glazed Christmas ham recipe, so you can enjoy a Christmas feast worthy of Sydney’s best restaurants at home!


  • 1 whole Free Range Haverick Meats Leg – Cooked

  • 30 whole spice cloves

  • 1 Jar of Hot English Mustard

  • 150g Brown sugar

  • 150ml Cumberland Sauce

  • Cumberland Sauce

  • 3 whole eshallots – Baby

  • 1 whole orange – Juicing

  • 1 whole lemon

  • 15g ginger

  • 125g Wine or Port – Cooking

  • 250g red currant (jelly)


  • 1.

    Pre heat oven 220c

  • 2.

    Remove the skin by placing your hand under the skin and sliding it between the fat and the skin, trim the fat off with a knife

  • 3.

    Cut a lattice in the fat taking caution not to cut into the meat

  • 4.

    Place a clove at each intersection

  • 5.

    Dust with mustard powder or if you are using mustard paste, rub it in

  • 6.

    Dust with sugar

  • 7.

    Bake on a cake rack sitting in a baking dish with a puddle of water

  • 8.

    Bake until the sugar has melted and lightly caramelised with a little burnt edges

  • 9.

    Remove from the oven and rest 10 mins

  • Cumberland Sauce:

  • 1.

    Fine chop the shallots and blanch in hot water

  • 2.

    Using the zester, zest the orange and lemon in to fine strips and blanch also

  • 3.

    Cut the ginger into fine julienne and combine with the juice of both fruits

  • 4.

    Add all ingredients and simmer until half volume is a syrup texture

  • 5.

    Adjust seasoning with salt and pepper and allow to cool to tepid


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