Glazed Ham was something I hadn’t experienced growing up and until I created this Thermomix recipe I couldn’t wrap my head around why people loved baked ham so much…It was something the Skinnymixers recipe development team had been asking for me to do every year and they’ve been working so hard these last few months, I thought it was time to reward them!
I was completely converted the moment I tasted this Glazed Ham fresh from the oven. While it still has a lot of sugar in it from the maple syrup, it is far less than other recipes traditionally used.
Looking for Christmas inspiration?
I have quite a few other healthier Thermomix recipes that you might like to try…
- A Very Skinnymixers Thermomix Christmas
- Top 10 Healthy Thermomix Salads
- The SM Guide to Entertaining Thermomix Recipes
- skinnymixer’s Black Forest Trifle
- skinnymixer’s Chilled Mulled Cider
- skinnymixer’s Raw Spiced Rum Balls Thermomix
Leftover Ham?
Check out the What to make with… Ham! Thermomix recipe guide.
Ham Storage Tips
Thanks to Kris Kalleske, here are some Glazed Ham Storage Tips
- Any smoked ham on the bone needs to be kept in a ham bag or an old clean pillowcase will do the job. You need to drench the bag in clean water with a good splash of vinegar. Wring out but keep the bag quite damp.
- This keeps the meat from getting slimey or any bad bacteria growing. You should repeat this process every 2-3days.
- Once you have baked your ham, presented & served, then straight into the ham bag & fridge.
- If wanting to serve warm then you should slice off as needed & only warm the sliced off ham not the whole leg again.
- Over time if glazing it really seeps into the ham & adds extra flavour.
Ingredients
- 1 leg ham - on the bone
- 150 g maple syrup
- 50 g dijon mustard
- 50 g Worcestershire sauce
- 1/2 tsp cinnamon powder
- 1 packet cloves - (the spice)
Instructions
- Preheat oven to 160°C. Prepare a roasting tray by putting a layer of baking paper on the bottom.
- Prepare ham by carefully removing the rind with a sharp knife. You want to make sure you keep the fat attached to the ham meat. Discard the rind. Score the fat in a diamond pattern, about 1 cm deep. Press cloves in to the corners of each diamond.
- Add maple syrup, dijon mustard, worcestershire sauce and cinnamon powder to mixer bowl. Cook for 4 min/100°C/speed 1/MC off.
- Blend glaze for 5 sec/speed 7/MC on.
- Put ham in baking dish and glaze with 1/3 of the glaze using a kitchen brush. Pop it in the oven for 1 hour and 20 minutes, glazing the ham every 20 minutes.
Notes
Nutrition
and then