Baked Ham with Maple Syrup Glaze

Christmas simply isn’t complete without our signature ham at the heart of your table.

Hand-selected from Australian-raised baby pigs and exclusively reserved for Vic’s customers, our signature Christmas ham is a celebration of exceptional craftsmanship and quality.

Smoked slowly over Beechwood for 12 hours, each ham boasts a uniquely rich, layered flavour, balanced by a tender, juicy texture that melts on the palate. It’s the kind of flavour that makes every slice feel special - a taste worth gathering around for.

Each ham includes a complimentary Vic’s ham bag to keep those delicious leftovers fresh well beyond Christmas.

Delicious as is, or for an extra touch, pair it with our house-made Ham Glaze to bring out the ham’s subtle sweetness.

This is Christmas at its finest - traditional, memorable, and unmistakably Vic’s.


 INGREDIENTS:
     
    PREP TIME:
    20 minutes
     
    COOKING TIME:
    40 minutes
     
    COOKING INSTRUCTIONS:

    Preparing the Glaze:
    1. Homemade Glaze: In a bowl, combine brown sugar, dried mustard, cider vinegar, and maple syrup. Stir until fully mixed.
    2. Using Vic's Ham Glaze: Heat the glaze packet (lid on) in the microwave for 30 seconds to loosen.
    3. Pour either your homemade glaze mix or Vic's glaze mix into a saucepan and gently warm over low heat for approximately 2 minutes, or until sugar has been completely dissolved.
    Preparing the Ham:
    1. Preheat the oven to 190°C. 
    2. Carefully remove the skin from the ham, leaving the fat layer intact. Save the skin - it can be used later for storing the ham or covering a turkey.
    3. Next, use a sharp knife to score the meat in a criss-cross (diamond) pattern. Optional - pour boiling water over the scored fat to open the score marks further.
    4. Press a clove into the centre of each diamond shape.

    Baking the Ham:

    1. Place the ham in a baking tray and brush generously with half the glaze.
    2. Bake at 190°C for approximately 40 minutes, or until the glaze begins to caramelise.
    3. Baste the ham with the remaining glaze every 12 minutes during baking.
    4. Once the ham is golden and caramelised, it’s ready to serve.  
    Storing Leftovers:
    1. Cover leftover ham with the reserved skin to keep it moist.
    2. Mix 1 litre of water with 2-3 teaspoons of white vinegar to make ham bag solution.
    3. Place the ham in a ham bag soaked in a light vinegar solution:
    4. Wring out excess water from the bag before use.
    5. Re-soak the ham bag every 2 days and store the ham for up to one week.
    Note: Cooking times and results may vary based on your oven. A meat thermometer is recommended for best results.

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