Food & Drinks

Sweet and sour glazed Christmas ham

We love this glaze which packs just the right amount of punch
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A Kiwi Christmas favourite, we show you two different glazed options to try this year!


Star of the show: Farmland Hampden half ham,cooked on the bone

Delmaine sweet & sour BBQ glaze

100g butter

½ cup Delmaine tomato sauce

3 tbsp Delmaine Dijon mustard

3 tbsp Delmaine Italian white wine vinegar

3 tbsp Delmaine Worcestershire sauce

½ cup runny honey

¼ cup orange juice

¼ cup brown sugar

3 tbsp lemon juice


  • Preheat the oven to 180°C fan bake.

  • Add butter to a saucepan and melt over medium heat. Add the rest of the glaze ingredients and simmer until it thickens. Let cool slightly.

  • Remove skin from the ham, leaving a 1cm of fat on the surface. Score the fat with a knife, creating a diamond pattern, being careful not to cut through into the meat. Generously baste the ham with glaze. Place into a deep dish baking tray. Cook for 35-45 minutes, basting every 15 minutes.

  • Leave to rest for 15 minutes, baste again, then carve and enjoy!

  • We served one of the hams in a Le Creuset Cast Iron Shallow Casserole in Meringue.

Tip from the cook:

Cover with aluminum foil if the glaze starts browning too quickly. If you have extra glaze, then serve it as an accompanying sauce. Yum!

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