Maggie Beer’s Christmas ham
15 minutes
Preparation time
30 minutes
Cooking time


6kg Berkshire or heritage breed ham
40 cloves


145g Maggie Beer Apricot Jam
½ cup brown sugar
½ cup Dijon mustard
2 tablespoons Maggie Beer Verjuice


  • In a small bowl, combine all the glaze ingredients until you have formed a thick paste.
  • Pre-heat the oven on Fan Plus at 220°C.
  • Place the grilling and roasting insert in the multi-purpose tray lined with baking paper.
  • To remove the rind from the ham, use a small sharp knife to cut a zig zag pattern around the shank, approximately 8-10cm from the end.
  • Carefully run your knife under the rind until you can separate it with your fingers.
  • Push your fingers between the rind and the fat and it should just separate.
  • Rub 1/3 of the glaze mix over the ham.
  • Place in the oven on shelf position 2 and bake for 10 minutes.
  • Remove from the oven and score the ham in a crisscross pattern. Brush with another 1/3 of the glaze. Stud with the cloves and place back in the oven for another 10 minutes.
  • Brush with the remaining glaze and bake for a further 10 minutes.


Move quickly when taking the ham out of the oven to re-glaze to ensure you don’t lose too much temperature.


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