Posts tagged glazedham

My family has this on the Christmas table every year, for the best part of 15 years now, maybe more. We missed a couple of years to try something different, the classic straight forward one with cloves or the coca cola glazed ham, but we always, always come back to this beauty. It's all about tradition at Christmas time and this fruit glazed ham is our family tradition and hopefully it might start as yours.

Our Family Glazed Ham with my Tomato Relish

Our Family Glazed Ham with my Tomato Relish


  • 6kg Ham Shank – Zammit Hams

  • 850g Pineapple slices in syrup – golden circle

  • 825g Tin of Apricots halved in juice – the best brand with the apricots keeping their shape is SPC

  • 670g Morello Pitted cherries

  • 4 Rosemary sprigs

  • 1 Cup of sugar


  • 18 x Toothpicks

  • Baking paper

  • Cooking twine

  • Linen napkin or cloth

  • Christmas ribbon

  • Baking dish




  • Turn oven onto 160C fan force

  • Line the baking dish with baking paper

  • Soak toothpicks in water for 10 minutes (so they don't burn)

  • With a pairing knife cut around the bottom part of the shank bone and where the ham starts. See Picture A

  • Get you finger in between the skin and the fat, then slowly peel back the skin.

  • With pairing knife, cut through the fat lightly on an angle in a large diamond pattern

  • Get a piece of baking paper 20cm long and wrap it around the shank bone, tie up with twine ready for the bake.

STEP 2: 



  • Drain fruit, reserve juices of all the fruit and put onto a simmering heat with 1 cup of sugar. This needs to reduce by half. (My syrup has a few more ingredients, but I can't give away all my secrets.)

  • Use toothpicks to secure pineapple. Evenly distribute pineapple but use most of the pineapple at the 'Front' of the ham. Just using 2 or 3 pieces for around the side of ham. See picture C.

  • On the toothpicks get one apricot to thread through and then a cherry. Cherry will fit nicely into the inside of the apricot. See Picture B

  • Then place apricot and cherry in the centre of the pineapples pieces.

  • Should only take 10 minutes to secure all the fruit. Lay ham down (pic B) so it fits in your oven.

  • You will have left over fruit but we will add these to the baking dish in the last 20-30 minutes of baking.





  • Time for the oven. Pour 1/4 of the ham syrup over the ham and fruit. And place in the oven. See picture C

  • Bake for 80 minutes, in that time you will need to bast with ham syrup (approximately 6 times) and the excess syrup that is at the bottom of the baking dish with a brush. Make sure you bast all the fruit so they don't burn and 'slow and steady wins the race' with this one.

  • The last 20-30 minutes add the left over fruit and coat them with juices at the bottom of tray.

  • Take out and get the platter ready with napkin/cloth for dressing.



  • Wrap the bone around with linen cloth and secure with Christmas ribbon.

  • Then stick rosemary sprigs under ribbon so they hold. See below pic.

  • Add the fruit on the platter or a separate bowl and pour juices from baking dish all over the ham.

Our Family Glazed Ham

Our Family Glazed Ham

I hope you enjoy our family Fruit Glaze Ham as much as we do and have a very Merry Christmas from our kitchen to yours. 

ENJOY, Amanda xx