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5 kg / 10 lb leg ham, bone in, skin on
-30 Cloves (for studding the ham, optional - mainly for decorative purposes)
-2 oranges , cut into quarters
-1 cup (250ml) water

For the glaze:

-3/4 cup (185ml) maple syrup (or honey)

-3/4 cup (165g) brown sugar , packed
-3 tbsp dijon mustard (can sub American or other plain mustard)
-3/4 tsp ground cinnamon
-1/2 tsp Allspice (or nutmeg)


1)    Take the ham out of the fridge 1 hour prior.


2)    Preheat the oven to 160°C / 320°F (140°C fan). Arrange the shelf in the lower third so the ham will be sitting in the center of the oven (rather than in the top half of the oven).


3)    Place the Glaze ingredients in a bowl and mix until combined - use whisk if needed.


4)    Remove the ham rind (skin). Run a small knife around the bone handle, down each side of the ham, and under the rind on the cut face.


5)    Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use a knife if needed to slice off any residual rind.


6)    Lightly cut 2.5cm / 1" diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.


7)    Insert a clove in the intersection of the cross of each diamond on the surface (optional).




8)    Place the ham in a large baking dish. Prop handle up on the edge of the pan + scrunched up foil so the surface of the ham is level (more even browning).


9)    How to make the BEST Glazed Ham - level the surface for even caramelization.


10) Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham.


11) Brush / spoon half the glaze all over the surface and cut the face of the ham. Pour the water in the baking dish, then place in the oven.


12) Bake for 1.5 - 2 hrs, basting very generously every 30 minutes with remaining glaze + juices in a pan, or until sticky and golden.


13) Use foil patches to protect bits that brown faster than others - press on lightly, caramelization won't peel off with the foil.


14) Foil patches on Brown Sugar Glazed Ham.


15) Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving - as the glaze in the pan cools, it thickens which means it "paints" the ham even better - but be sure to save pan juices for drizzling.