Honey-glazed half leg ham with vinegar-glazed vegetables

Impress your guests with this show-stopper.
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For most families a half leg ham is plenty enough for Christmas, and this easy celebration recipe is the ideal centrepiece for your festive table. Taking only 20 minutes to prep, this recipe is full of festive flavours like marmalade, thyme and tarragon and the whole family is guaranteed to love it.

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Honey-glazed half leg ham with vinegar-glazed vegetables


The only thing better than a beautiful centrepiece for your Christmas spread than a half leg of ham is a honey-glazed half leg of ham! Add some vinegar-glazed vegetables and you’ve got yourself the perfect Christmas feast. 


Do you cook the ham before you glaze it? 


Christmas ham should not be glazed until about half-way through cooking or 30 min until the cooking time is up. 


What kind of ham is used for Christmas? 


The most common types of ham used for Christmas are country or city ham. Fresh ham is not typical for a Christmas ham, instead, many prefer the drier, saltier taste of city ham. 


What is the tradition of Christmas ham?


The Christmas ham tradition is thought to have come from German pagan ritual to appease the god Freyr, who was the god of harvest, fertility and boars. Many Christmas traditions come from these pagan rituals, including Christmas trees, and the delicious Christmas ham!


Is Christmas ham served hot or cold? 


Ham on the bone can be served hot or cold. At Christmastime, it is most often glazed and served hot. The process of glazing a ham does not cook it, but instead heats the ham and cooks the glaze onto the outside, creating a thick caramelised taste to enjoy. 




Preheat oven to 180°C. Use a small sharp knife to cut around the neck of the ham, them prise off the skin using fingertips. Score the ham fat in parallel lines 2cm apart.


Combine the brown sugar, honey, barbecue sauce, lime juice, mustard and paprika in a medium saucepan and set over a moderate heat. Simmer for 10 minutes, until thickened, then brush onto the ham.


Bake the ham for 1½ hours, cover with baking paper after 45 minutes, or when the glaze begins to darken.


Slice the vegetables 1cm thick, then toss with the butter, golden syrup, sherry, vinegar and thyme. Season with salt and pepper. Arrange in a roasting pan and bake for 1 hour, stirring from time to time. Mix in the tarragon, then serve with the ham.

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