How to Glaze a Ham for the Perfect Christmas Centrepiece

Easy glazing tips from Devitt Meats in Narrabeen for Northern Beaches families

A beautifully glazed ham is one of the most loved Christmas traditions across Narrabeen and the Northern Beaches. Shiny, caramelised and full of flavour, a glazed ham can transform your festive table and feed a crowd with ease. Whether you are preparing it for the first time or perfecting your signature recipe, this guide will walk you through the steps to achieve a golden, sticky glaze that looks impressive and tastes even better.

Choosing the right ham from your local Narrabeen butcher

Before you start glazing, it helps to choose the right ham. At Devitt Meats we stock a range of quality hams that are ideal for Christmas and summer entertaining. Most customers choose a half leg ham because it is easier to handle, fits well in standard ovens and slices neatly. Full leg hams or smaller portions are also popular depending on how many guests you are feeding.

When buying your ham in Narrabeen, consider:

• the size of your gathering

• whether you prefer a smoked or traditional flavour

• how much leftover ham you want for the holidays

A good quality ham provides the best base for glazing, giving you a tender texture and rich taste.

Preparing your ham for glazing

Start by removing the rind but keeping the fat layer intact. This fat is what helps your glaze caramelise into a glossy, golden finish. Gently slide your fingers under the rind to lift it off, leaving the fat smooth and even.

Next, score the fat in a diamond pattern. Use a sharp knife and cut only deep enough to mark the surface. Scoring allows the glaze to seep in and helps the fat crisp up as it cooks, which is why it is such a favourite technique among Northern Beaches cooks.

If you like a classic look, you can add whole cloves to each diamond point. It gives the ham a warm, aromatic flavour that works beautifully with sweet glazes.

Making your glaze

Glazes are typically sweet, sticky and balanced with a little acidity. Here are a few Devitt Meats favourites that Narrabeen families love at Christmas time.

Traditional honey glaze

Honey, brown sugar, Dijon mustard and a splash of orange juice

This glaze gives you a shiny, deep golden colour and a sweet citrus lift.

Maple glaze

Pure maple syrup, brown sugar, butter and apple cider vinegar

A rich flavour with a silky finish that caramelises perfectly.

Pineapple and brown sugar glaze

Crushed pineapple, brown sugar, mustard and a little ginger

A nostalgic flavour combination that suits Australian summer meals.

No matter which style you choose, make enough glaze to baste the ham several times during cooking.

Glazing and baking your ham

Preheat your oven to 160°C. Place your scored ham in a baking dish lined with foil to make cleaning easier. Brush on your glaze generously, covering all exposed surfaces.

Cook the ham for about 50 minutes to 1 hour for a half leg, basting every 10 to 15 minutes. Frequent glazing is the secret to a glossy, caramelised finish that looks incredible on any Christmas table. If your ham starts to darken too quickly, loosely cover it with foil.

Once cooked, allow the ham to rest for at least 15 minutes before carving. Resting keeps the meat juicy and makes slicing easier.

Serving your glazed ham

A glazed ham works beautifully for Christmas lunch, Boxing Day gatherings and casual summer dinners around the Northern Beaches. Serve it warm as a centrepiece or chilled with salads and fresh bread. Leftover ham keeps well in the fridge and is perfect for sandwiches, breakfast dishes and entertaining throughout the holidays.

Visit Devitt Meats in Narrabeen for the best Christmas ham

If you need help choosing the right ham or want glaze recommendations tailored to your taste, visit our friendly team at Devitt Meats. We help Narrabeen and Northern Beaches families every Christmas and can guide you through sizes, flavours and preparation tips.

Drop into our Narrabeen store or give us a call, and we will help you prepare a glazed ham that has everyone coming back for seconds.

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