Apple cider glazed Christmas ham

Apple cider glazed Christmas ham

Serves: 10  |  Preparation Time: 15 mins |  Cooking Time: 4 hours


  • 4.5kg Bertocchi leg ham (on the bone)
  • 4 litres apple juice
  • 2 cinnamon sticks, cracked
  • 2 bay leaves, cracked
  • Pinch nutmeg, freshly ground
  • 60 cloves to stud the ham
  • 200ml sweet apple cider (may also be replaced with Champagne or Maderia)
  • 100g castor sugar
  • ¼ teaspoon nutmeg, ground
  • 100ml honey
  • 100g red currants
To Serve:
  • Roasted vegetables
  • Mustard


  1. Preheat oven to 170⁰C.
  2. Place the leg of ham flat side down into a large saucepan and pour in the apple juice.
  3. Add the cinnamon quills, bay leaves and nutmeg to the pot.
  4. Simmer gently over a low heat for two hours. If the liquid level begins to drop, top up with extra juice or water. Remove and cool.
  5. Using a sharp knife remove the rind (skin from the leg) carefully to expose the fat.
  6. Score the fat into diamonds and stud the ham with cloves.
  7. Combine the apple cider, sugar, nutmeg and honey into a small saucepan and heat over a low heat until sugar has dissolved and continue to boil until liquid is reduced by half.
  8. Place ham into a large baking dish and brush with the glaze.
  9. Bake ham in the preheated oven at 170⁰C for 1 hour, basting frequently.
  10. Serve hot with festive roasted vegetables and red currants.
Results may vary.