Always very photogenic – people take pictures of ours every year! So much more special than regular Christmas ham . . . and really easy to do.


  • 7 - 8 kg leg ham, gluten-free – the best quality you can afford

  • 14 cloves

  • 200 ml pure maple syrup

  • 3 tablespoons of seeded mustard

  • 1 tablespoon of cinnamon

  • 1 can crushed pineapple

  • 200 g brown sugar


  • 1.

    Remove skin from ham. Make 14 crosses or incisions in the fat and insert the cloves at the intersection of each.

  • 2.

    In a saucepan mix the maple syrup, mustard, two tablespoons of the brown sugar and the whole can of crushed pineapple with its juice. Bring it to a low boil and simmer gently for ~ 20 minutes to reduce the fluid. After it cools add cinnamon.

  • 3.

    Brush the mixture evenly over the ham using a pastry brush. Place in fridge and leave for 12 hours.

  • 4.

    When ready to cook the ham – preheat oven to 180o C. Remove the ham from fridge and spread remaining sugar evenly all over. Pat it into the ham gently with your hand. Bake for 1¼ hours.

  • 5.

    Rest ham for 3 hours before serving. It should now slice well. Make sure you protect ham from picking fingers . . . the glazed coating is difficult to resist.

Nutritional information

Nutritional analysis per serving (42 servings)

  • Energy 335kj
  • Fat Total 15g
  • Saturated Fat 5g
  • Protein 29g
  • Carbohydrate 18g
  • Sugar 10g
  • Sodium 2055mg

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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Food Intolerance Institute of Australia

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