Sweet & sour barbecue glazed Christmas ham

Christmas half ham cooked on the bone, shallow cross-hatch pattern on the fat, covered in a glossy sweet and sour glaze with tomato, mustard, vinegar, Worcestershire sauce, honey and citrus base.

It wouldn’t be Christmas without a glorious ham on the festive menu. Ham glazes are easy to do and elevate this classic dish. They’re to feed a crowd! Try our tasty sweet & sour barbecue glaze.

Print Pin Rate

Prep Time 20

Cook Time 55

Resting time 15

Total Time 1 30

Course Dinner, Lunch

Ingredients

Farmland Hampden half ham cooked on the bone

Sweet & sour barbecue glaze

100 g butter
½ cup Delmaine tomato sauce
3 tbsp Delmaine Dijon mustard
3 tbsp Delmaine Italian white wine vinegar
3 tbsp Delmaine worcestershire sauce
½ cup runny honey
¼ cup orange juice
¼ cup brown sugar
3 tbsp lemon juice

Instructions

Preheat the oven to 180°C fan bake.
For sweet and sour barbecue glaze: place butter in a saucepan and melt over medium heat. Add the rest of the glaze ingredients and simmer until it thickens. Let cool slightly.
Remove the skin from the ham leaving a 1cm of fat on the surface. Score the fat with a knife creating a diamond pattern, being careful not to cut through to the meat.
Generously baste the ham with glaze. Place into a deep dish baking tray. Cook for 35–45 minutes, basting every 15 minutes.
Leave to rest for 15 minutes, baste again, then carve and enjoy!

Notes

Tips:
- Cover with aluminium foil if the glaze starts browning too quickly.
- If you have extra glaze then serve it as an accompanying sauce. Yum!

Keyword christmas-ham

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