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Vanilla Maple Glazed Ham

Vanilla Maple Glazed Ham

Glazed ham at it's finest!
Course Dinner, Lunch
Cuisine American, Australian, British, Irish, Worldwide
Keyword christmas ham, glazed ham, maple glazed ham, maple orange glazed ham, vanilla glazed ham
Prep Time 27 minutes
Cook Time 2 hours
Servings 9 people
Calories 84kcal
Author AnotherFoodBlogger


  • 5 - 6 kg Christmas Ham skin removed
  • 1 tbsp 5 spice
  • 1 tsp 5 spice
  • 20-30 cloves
  • 1 vanilla bean seeds removed
  • 2.5 blood oranges zested & juiced
  • .5 blood orange cut in 3 circular slices
  • 250 ml maple syrup
  • 250 ml water



  • Place all ingredients in saucepan and bring to a simmer on medium heat, stirring regularly.
  • Reduce glaze to 1/4 of original volume (approx 20mins) keeping an eye so it doesn’t boil over or burn


  • Remove skin gently by slicing down either side of the ham working towards the bone. Careful not to slice too deep.
  • Cut around the bone to the cuts down the side and gently start to peel the skin back
  • Once skin has removed cutting approx 1” apart slice through the fat diagonally from top left to bottom right
  • Repeat diagonal cuts from top right to bottom left so that you have cross crosses/diamonds
  • Place a clove inside each diamond you have cut. Also place 3 pieces of blood orange over the ham and stud with cloves (you can decide where you want them to go)
  • Baste with glaze all over and place in oven @160c for approx 1.5hrs
  • Every 15mins remove ham from oven and baste all over with remaining glaze and also pan juices
  • Once ham is glazed to your liking & internal temp is 60c remove from oven, allow to rest for 20mins and paint with glaze from pan


Essential Tools

  • measuring utensils
  • roasting tray
  • pastry/paint brush
  • tinfoil
  • saucepan
  • chef knives
  • chopping board


  • take ham from fridge 1 hour before cooking so it’s at room temp
  • don’t be afraid to use foil to cover any bits that look like they are burning
  • ensure ham is level when baking so that the glaze spreads evenly
  • make sure there is ample water in bottom of pan. If it burns it will stink, make a mess and leave you with no glaze
  • keep basting after removing from the oven while it rests. The more you paint the better the affect will be. It ain’t like applying make up ;)


Calories: 84kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 91mg | Fiber: 1g | Sugar: 17g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg