Glazed Christmas Ham Recipe with Pineapple Chutney

Glazed Christmas ham with pineapple chutney

  • serves 8-10
  • Easy

The perfect festive centrepiece, this stunner of a dish features ham slowly boiled with bay leaves, star anise and peppercorns. Serve with plenty of pineapple chutney


Try this glazed Christmas ham recipe, then check out our slow cooker gammon, roast gammonbaked ham and more Christmas ham recipes.



  • raw cured ham or gammon 3½ kg, boned and rolled
  • bay leaves 2
  • star anise 1
  • peppercorns 1 tbsp
  • whole cloves 3-4 tbsp


  • runny honey 4 tbsp
  • English mustard powder 2 tsp
  • dark rum 2 tbsp
  • light brown sugar 1 tbsp
  • thyme leaves 1 tbsp


  • onions 2, finely chopped
  • olive oil
  • brown mustard seeds 1 tsp, toasted
  • garlic 1 clove, finely sliced
  • pineapple 1, cored and cut into chunks
  • rosemary 1 sprig
  • honey 1 tbsp
  • cider vinegar 100ml
  • light brown sugar 120g
  • blanched almonds 50g, toasted


  • Step 1

    To make the pineapple chutney, cook the onion in 3 tbsp olive oil. Add the mustard seeds and garlic and cook for a couple of minutes. Add the remaining ingredients and stir. Gently cook down for 1 hour or more until it’s a jammy consistency. Season and cool.

  • Step 2

    Put the ham in a large pan, cover with cold water and drop in the bay leaves, star anise and peppercorns. Bring to a simmer then cover and simmer for 2½ hours. Drain.

  • Step 3

    When just cool enough to handle, remove the skin of the ham, leaving a decent layer of fat. Score the fat in a diamond pattern with a sharp knife and stud the centre of each diamond with a clove.

  • Step 4

    Heat the oven to 180c/fan 160c/gas 4. Put all glazing ingredients except the thyme leaves in a pan. Heat the glaze gently to dissolve the sugar then brush the ham liberally with the mix. Sit the ham on a wire rack in a roasting tray with a couple of inches of water in the bottom.

  • Step 5

    Bake the ham for 30-40 minutes, basting with the glaze until golden. Just before the end of the cooking, sprinkle over the thyme leaves and give the ham another 10 minutes. Serve with the pineapple chutney.

Check out more of our Christmas centrepiece recipes

Roast Duck with Plum Sauce Recipe

Nutritional Information

  • Kcals 738
  • Fat 38.39g
  • Saturates 12.5g
  • Carbs 37g
  • Fibre 2.2g
  • Protein 60.6g
  • Salt 7.48g