Smoked Ham with Sticky Apricot & Thyme Glaze

The perfect South Aussie twist for your Christmas table

There’s nothing quite like the aroma of a glazed Christmas ham fresh out of the oven — sweet, smoky, and totally irresistible. Our locally smoked hams already bring incredible flavour to the table, but this festive glaze made with apricot jam, orange, and fresh thyme takes things to the next level.

Whether you’re planning a big family lunch or a laid-back summer dinner, this ham is the kind of centrepiece that gets everyone talking. Serve it warm on the day or slice it cold with crusty bread and pickles for leftovers. Either way, this ham is a total crowd-pleaser — and best of all, the recipe is easy enough for anyone to follow.

Ingredients:

• 1 x boneless smoked ham (around 4.5–5kg), fully cooked

• Fresh thyme sprigs for garnish

For the glaze:

• 1 cup apricot jam

• ¼ cup brown sugar

• ¼ cup orange juice (or juice of 1 orange)

• 1 tbsp Dijon or seeded mustard (optional)

• ¼ tsp ground cinnamon

• ¼ tsp ground cloves

• Cracked black pepper to taste

Method:

1. Prep your ham
   Remove the ham from any packaging and netting. If it’s been chilled, let it sit at room temperature for about an hour. If the ham isn’t pre-scored, use a sharp knife to lightly score the surface in a criss-cross pattern (about 1cm deep) — this helps the glaze soak in and caramelise.

2. Bake
   Preheat your oven to 175°C (fan-forced). Place the ham cut-side down in a roasting pan and cover tightly with foil. Bake for 1 hr 30 mins to 2 hrs (roughly 12–14 mins per 500g).

3. Make the glaze
   While the ham bakes, combine all glaze ingredients in a saucepan. Stir over low heat until the sugar dissolves and the mixture is glossy and slightly thickened.

4. Glaze and finish
   After the initial bake, remove the foil and brush a thick layer of glaze over the ham. Increase the oven to 220°C and return the ham uncovered for 20–25 minutes, basting again halfway through. You want a deep golden finish and bubbling glaze.

5. Serve and enjoy
   Let the ham rest for 10–15 minutes before carving. Pour any extra glaze over the top or serve it on the side.

Hot Tip:

Add a few fresh thyme sprigs or rosemary to the glaze for a festive herb kick. You can also reserve pan juices and combine with leftover glaze to make a sticky serving sauce.

The Local Touch:

This recipe pairs beautifully with our smoked-on-site Christmas hams, available now for pre-order. Smoked in-house right here at Normanville Meat & Seafood using top-quality South Australian pork, these hams are full of flavour — no supermarket glaze required.

🔗 Pre-Order Your Christmas Ham Now