Christmas Ham Glazes: Classic and Creative Recipes for the Season

A good Christmas Ham never goes out of style, but the glaze is what makes it stand out. Whether you stick to classic flavours or try something bolder, the right balance of sugar, acid and spice brings out the natural sweetness of Primo Hams. These four glazes are designed for different ham cuts and tested to perform consistently and reliably in busy kitchens.

• Honey Mustard Glaze
  This classic glaze enhances the deep, double-smoked flavour of the Primo Signature Ham Off The Bone. It’s full muscle texture and rich beechwood aroma pair beautifully with a sweet and tangy finish.
  
  To make, combine 1 cup of honey, ½ cup of brown sugar, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar and a pinch of salt. Warm gently on the stove  to dissolve the sugar. Brush over the scored fat and bake at 160°C, basting every 20 minutes for 1½ to 2 hours. Finish under a hot oven for 5 minutes for a deep, even sheen. The honey caramelises into a golden crust that cuts cleanly while keeping the meat tender and juicy.
  
  
• Orange, Clove and Star Anise Glaze
  Bright and aromatic, this glaze complements the Primo Traditional Leg Ham On The Bone. With its natural leg shape and golden-brown smokehouse finish, this ham takes on citrus and spice beautifully without overpowering the meat’s savoury notes.
  
  In a saucepan, combine 1½ cups of orange juice, 1 cup of brown sugar, 2 tablespoons of marmalade, 6 whole cloves and 1 star anise. Simmer until thick and syrupy, then brush generously over the ham. Bake at 160°C for about 2 hours, basting regularly to build a glossy coating. The citrus sharpness balances the richness, while the cloves and star anise create a subtle festive fragrance that carries through the dining room.
  
  
• Maple, Ginger and Bourbon Glaze
  This bold glaze brings warmth and depth to the Primo Semi Boneless Shoulder Ham. With its smaller size, golden brown exterior, and naturally sweet cure, it’s ideal for menus that call for something rustic yet refined.
  
  In a saucepan combine ¾ cup of maple syrup, ½ cup of brown sugar, 2 teaspoons of ground ginger, 1 teaspoon of smoked paprika and 2 tablespoons of bourbon (optional). Simmer for 5 minutes until slightly thickened, then brush over the ham. Bake for around 90 minutes, basting every 15–20 minutes until the glaze is caramelised and glossy. The bourbon adds a subtle smokiness that complements the beechwood finish, while the ginger lifts the flavour without making it too sweet.
  
  
• Pineapple, Soy and Chilli Glaze
  For chefs looking for a lighter, tropical twist, this glaze pairs perfectly with the Primo Bone-In Leg Ham Half. The balanced savoury and sweet profile of this cut makes it ideal for Asian-inspired flavours and buffet-style service.
  
  Mix 1 cup of pineapple juice, ¼ cup of soy sauce, ½ cup of brown sugar, 1 teaspoon of finely chopped red chilli and 1 tablespoon of lime juice. Simmer for 10 minutes to reduce slightly. Brush over the ham and bake for 1½ hours, glazing every 20 minutes until the coating is sticky and golden. The pineapple and lime bring brightness, while the soy deepens the savoury notes and the chilli adds just enough warmth to cut through the richness.
  
  
• Finishing Tips
  1. Score the fat about 5 mm deep before glazing so flavours can penetrate evenly.
  2. Always start with a warm ham rather than a cold one for even caramelisation.
  3. Rest for at least 10 minutes before carving to lock in moisture and achieve clean slices.

With these glazes, Primo hams do more than sit at the centre of the table. They deliver the flavours your guests remember and come back for year after year. Reliable, consistent and full of character, they give busy kitchens exactly what they need for the season.

Serve flavour and consistency this festive season with Primo hams. View the full range at here.