Christmas Ham with Caribbean Glaze
Why this recipe works
- Layered glaze: Pineapple juice, brown sugar, mustard, allspice and dark rum give the glaze sweetness, warmth, acidity and depth rather than a one-note sugary finish.
- Glossy finish: Heating the ham gently first, then glazing at 200°C (390°F), helps the surface become lacquered and lightly caramelised without drying out the meat.
- Built for entertaining: A bone-in ham makes a generous centrepiece, carves easily for a group and leaves useful leftovers for sandwiches, salads or reheated slices.
Get the most out of this recipe
Timing notes
- Most of the time is hands-off: The active work is mainly scoring, glazing and checking temperature; the long bake is largely unattended.
- Serve hot or later: After resting, the ham can be carved warm for dinner or cooled and served cold as part of a buffet or leftovers spread.
- Rest before carving: A short rest lets the glaze settle slightly, making the ham easier to carve neatly.
Ingredient notes
- Choose a cured bone-in ham: A cured bone-in ham suits this method because it reheats gently and has enough surface fat to score and glaze well.
- Allspice matters: Ground allspice brings the warm, clove-like note that gives the glaze its recognisably Caribbean-leaning character.
- Use dark rum for depth: Dark rum gives the glaze a richer molasses note; aged rum can be used for a smoother, oakier finish.
Common mistakes
- Glazing too early: Apply the glaze towards the end of cooking. If it goes on too soon, the sugars can darken before the ham is heated through.
- Letting the glaze catch: Watch closely during the final high-heat stage, as the sugar-rich glaze can move from caramelised to burnt quickly.
- Skipping the temperature check: Use a thermometer in the thickest part, avoiding the bone, and make sure the ham reaches 60°C (140°F) throughout.
Serving ideas
- Serve with festive sides: Roast potatoes, greens, slaw, rice and peas or baked sweet potatoes all work well with the sweet, spiced glaze.
- Offer extra glaze: Any remaining glaze can be served alongside the carved ham, provided it has been kept separate from raw or partially cooked meat juices.
- Drinks that fit: Ginger beer, sparkling apple juice or a bright, lightly chilled red wine balance the richness of the ham.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). If the ham has a thick rind, carefully cut it away, leaving the fat, then score the fat in a diamond pattern.
- Press a clove into the centre of as many diamonds as you like. Set the ham in a roasting pan.
- Bake for about 1 hour 45 minutes, or until the ham is hot throughout and a thermometer reads 60°C (140°F) in the thickest part without touching bone. If the surface is browning too quickly, loosely cover with foil.
- Meanwhile, make the glaze: put the pineapple juice, dark brown sugar, Dijon mustard and allspice in a saucepan. Bring to a simmer over medium heat, whisking until the sugar dissolves, then simmer 8 to 10 minutes until glossy and syrupy.
- Take the glaze off the heat and stir in the dark rum. Set aside until the ham is ready for glazing.
- Increase the oven to 200°C (390°F). Brush the ham all over with a generous layer of glaze, then return to the oven for 10 minutes.
- Brush with more glaze and bake a further 10 to 15 minutes, brushing once more halfway through, until deeply glossy and lightly caramelised. Rest 10 minutes before carving.
Recipe notes
Tips
- For the stickiest finish, simmer the glaze until it coats the back of a spoon and leaves a clear line when you run a finger through it.
- If you are serving vulnerable groups, make sure the ham is heated to at least 60°C (140°F) throughout and served piping hot.
Substitutions
- Replace dark rum with aged rum for a slightly smoother, oakier flavour.
- Replace Dijon mustard with whole-grain mustard for a milder heat and a speckled glaze.
Storage
- Refrigerate up to 4 days
- Cool, then refrigerate carved ham in a sealed container. Reheat slices in a 180°C (355°F) oven with a spoonful of pineapple juice until piping hot, or serve cold; freeze well wrapped for up to 2 months.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (25min active)
- Difficulty: Medium
- Cuisine: Caribbean
-
Allergens:
Mustard
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