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Lyndey Milan’s Honey Glazed Ham With Mustard Fruits And Cranberry Relish

Honey Glazed Ham With Mustard Fruits And Cranberry Relish

There is everything you need to make the perfect Christmas dinner sing. Our favourite cook Lyndey Milan has provided The Carousel with her special recipe for Honey Glazed Ham with Mustard Fruits and Cranberry Relish.

Lyndey notes her special cooking tip: pour 2cms of water into the bottom of the oven tray or line with foil to help with prevent glaze from dripping down, burning and sticking to the tray.

Serves a crowd

Cooking 80 minutes

Preparation 20 minutes


1 x 7kg leg of ham

¼ cup whole cloves

½ cup (175g) honey

1 tablespoon Dijon mustard

1 tablespoon (20ml) dry sherry

2 teaspoons (10ml) soy sauce

3 tablespoons brown sugar


Mustard fruits

1 (90g) lime

3/4 cups (165g) caster sugar

¼ cup (60ml) white wine vinegar

300g mixed glace fruit, eg figs, oranges, apricots, pineapple, pears, cherries, chopped

1 tablespoon Dijon mustard


Cranberry and apple relish

2 medium (300g) green apples, peeled, chopped coarsely

1/4 cup (55g) caster sugar

½ cup (125ml) orange juice

½ cup (70g) dried cranberries (Craisins)

¼ teaspoon ground cinnamon

4 whole cloves


  1. Pre-heat oven to 160˚C (140˚C fan-forced).


  1. Place ham on a rack in a large baking dish and bake for 20 minutes. Remove and increase oven temperature to 180˚C (160˚C fan-forced). This makes the skin easier to remove. Cut through the skin about 10cm from the shank end of the leg in a decorative zig zag pattern.


  1. To remove the skin, run thumb around the edge of the rind just under the skin. Start pulling the skin from the widest edge of ham and continue to pull carefully away from the fat up to the decorative pattern. Remove the skin completely.


  1. Using a sharp knife, score across the fat at about 3cm intervals, cutting just through the surface of the top fat. Do not cut too deeply or the fat will spread apart during cooking. Score in the opposite direction to form a diamond pattern. Place a clove in the middle of each diamond.


  1. Combine honey, mustard, dry sherry, soy sauce and brown sugar in a small bowl and brush over ham. Return to oven and bake for 45-60 minutes or until golden, basting every 15 minutes with remaining glaze mixture. Serve warm or cold.


  1. Meanwhile, to make mustard fruits, zest and juice the lime. Combine lime juice with sugar, vinegar and ¼ cup (60ml) water in a medium saucepan. Stir over a medium heat until the sugar has dissolved, then simmer, uncovered, for five minutes. Add lime zest, glace fruit and mustard. Simmer, uncovered, for a further 10 minutes or until thickened. Cool and serve with ham. Mustard fruits will last up to one month in the fridge.


  1. To make cranberry and apple relish, combine all ingredients in a medium saucepan. Stir over high heat until sugar dissolves. Boil vigorously, uncovered, for 10 minutes or until the apples are tender. Discard cloves. Cool and serve with ham.


Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of More at

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