Chefs' Recipes

Fleet's whisky-and-honey-glazed ham

A must for the Christmas table.

By Josh Lewis
  • 10 mins preparation
  • 1 hr 30 mins cooking
  • Serves 8 - 10
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"Nothing prolongs the festive spirit like carving Christmas ham days or even weeks later," says Lewis. "The prospect of snacking on slices of it over summer make this sticky glazed ham a must. Truly a gift that keeps on giving."


  • ½ leg ham (about 5kg), rind removed
  • 20 gm (¼ cup) cloves
Ham glaze
  • Peeled rind of 2 oranges, plus 500ml (2 cups) strained orange juice
  • 250 gm honey
  • 375 gm caster sugar
  • 125 ml Scotch whisky, such as Monkey Shoulder


  • 1
    For ham glaze, combine orange rind and juice, honey, sugar and a pinch of sea salt in a large saucepan over medium heat. Bring to the boil, stirring occasionally, until syrupy and temperature reaches 118°C on a sugar thermometer. Remove from heat and slowly add whisky (be careful, hot glaze can spit and bubble over rapidly). Cool to room temperature before glazing the ham.
  • 2
    Preheat oven to 200°C. Score ham in long continuous strokes about 1cm apart before rotating ham and repeating in the other direction to form a diamond pattern (be careful not to cut into flesh). Stud with cloves (Lewis likes to place them where every cut intersects – it's a little more work, but you get a stronger clove flavour when the ham is cooked). Place ham in a roasting pan and pour glaze over to coat completely. Reposition any cloves that have moved, then bake ham, basting with pan juices and any remaining glaze every 15 minutes or so until ham is caramelised all over and warmed through (1¼-1½ hours). Cool briefly, then slice to serve.


Wine suggestion: 2016 Frederick Stevenson Hongell Grenache from the Barossa Valley, served chilled. Drink suggestion by Astrid McCormack.