Australian Glazed Whole Ham Leg (Studded with Cloves)

An Aussie Christmas-style centrepiece with a sticky, glossy glaze and that classic clove-studded aroma—sweet, savoury, and beautifully burnished.

Ingredients

• 1 whole ham leg (bone-in), 8–10 kg
• 60–80 whole cloves (enough to stud the rind in a pattern)
• 1 cup (340g) honey
• 1/2 cup (110g) brown sugar, packed
• 1/3 cup (80ml) Dijon mustard
• 2 tbsp apple cider vinegar (or white vinegar)
• 1 tsp ground cinnamon (pantry staple)
• 1/2 tsp ground cloves (optional, pantry staple)
• 1/2 tsp black pepper
• 1–2 tbsp neutral oil (for hands/knife)

Method

• 1

  Step 1: Bring ham to room temp & prep tray

  Take the ham out of the fridge 1 hour before glazing (helps it heat evenly). Heat oven to **160°C (140°C fan)**. Line a large roasting pan with **2 layers of foil**, then a sheet of baking paper (reduces sticking/burning). Sit ham on a rack if you have one.

• 2

  Step 2: Remove rind, keep fat

  Use a small sharp knife to carefully cut around the shank end, then slide the knife under the rind and peel it back in sheets. **Leave the fat layer on**. If the fat is very thick, trim it down to about **5–10 mm** so it renders and glazes properly.

• 3

  Step 3: Score the fat

  Lightly oil your knife. Score the fat in a **diamond pattern**: lines about **2 cm apart**, cutting through fat but **not into the meat**. You’re aiming for neat diamonds that will catch the glaze.

• 4

  Step 4: Stud with cloves

  Press a clove into the centre of each diamond (or every second diamond for a lighter clove hit). The fat should grip them—if it’s slippery, pat with paper towel first.

• 5

  Step 5: Make the glaze

  In a saucepan over **medium heat**, combine **honey, brown sugar, Dijon, vinegar, cinnamon, (optional) ground cloves, and pepper**. Stir until smooth and just starting to bubble, **2–3 minutes**. It should look glossy and syrupy. Take off heat.

• 6

  Step 6: First glaze & bake

  Brush ham generously all over with glaze (especially into the scored cuts). Bake for **30 minutes**, basting once halfway. If the glaze is darkening too fast, loosely tent the top with foil.

• 7

  Step 7: Build the sticky lacquer

  Increase oven to **190°C (170°C fan)**. Bake another **50–60 minutes**, basting every **15 minutes**, until the surface is **deep golden, sticky, and glossy**. The ham is already cooked—you’re mainly heating through and setting the glaze.

• 8

  Step 8: Rest, then carve

  Rest **20 minutes** (juices settle, carving is cleaner). To carve, slice along the bone to remove large sections, then slice into **5–8 mm** slices. Serve warm or at room temp with extra pan glaze brushed over.

Tips

• **Avoid burnt glaze:** If the sugars start catching on the edges, add a splash of hot water to the pan and tent the top with foil—keep basting from the pan.
• **Clove strength:** Cloves are powerful. Stud **every second diamond** if you want a more subtle flavour.
• **Make-ahead:** Glaze and bake earlier in the day; serve at room temp (classic Aussie style) or re-warm loosely covered at **150°C** for **20–30 minutes**.
• **Serving ideas:** Perfect with a simple green salad, roast veg, or leftover slices in sandwiches the next day.
• **Storage:** Refrigerate carved ham tightly wrapped for **5–7 days**; freeze slices up to **3 months** (best for toasties, soups, and pasta bakes).

Nutrition (per serving, estimate)