How to Glaze A Ham

by Bernhard Krupp November 28, 2018 2 min read

How to Glaze A Ham


how to glaze a ham

We're proud of our hams - it's taken a number years of tweaking our recipe and method but we think we've got it to something very special. 

When selecting your ham for Christmas choose a size that best suits the number of people you're feeding. As we don't add synthetic preservatives to our hams their shelf 

Cooking time: Approximately 2 hours


Every Hagen’s Organics ham is made by hand in Richmond. The pork is an old breed Berkshire, prized for their superior flavour, and is ethically produced by a local farming family at McIvor Farm Foods located in Tooborac, Victoria. The pork is beyond free range spending their entire lives outside, as pigs should be raised without synthetic pesticides, herbicides or antibiotics in their feed.  

The Hagen’s Hams are double smoked to ensure a delicious flavour is imparted into the meat. We use sustainably sourced Victorian Red-Gum wood chips that are the envy of the world when it comes to smoke, it burns clean with minimal ash and great flavour very similar to hickory.  


Each jar of Hagen’s Organics Persian Ham Glaze is made in-house. The recipe includes: apricot jam, preserved lemon, rasalhanut, and Hill 



1 x Hagen’s Ham (whole ham on the bone)  

1 x Jar of Hagen’s Persian Ham Glaze 

½ a packetCloves (around 100 for a whole ham) 





Pre-heat oven to 200℃ (fan forced) 

Place ham skin-side up on a chopping board. Run a small, sharp knife under the rind and around the bottom (opposite end to hock). Pull the knife through the skin on the side, moving from the bottom just before you reach the hock. Note, the knife should pull through the skin relatively easily, if there is resistance you may be cutting too deep and into the flesh.  

Run the knife around the area where the hock meets the flesh and cut around the circumference of the hock. You’ll then be able to pull the remaining skin off, leaving only the skin on the hock for presentation.  



Lightly score the white fat in a criss-cross pattern from the bottom to the hock. In the place where the diamonds meet, insert a clove, repeat for the total cover of the top of white fat.  



Place the ham in a large baking dish and using a pastry brush cover the top of the ham in the Persian Glaze. Place in a hot oven and bake for around 20 minutes or until the ham begins to colour. After 20 minutes apply a second coat of the glaze, then return to the oven and continue to bake until browned all over.  

*Remember that the ham is already cooked during the smoking process and only requires to be cooked until the glaze on top is golden. Excess cooking in the oven will dry out the ham.  

Serve warm then place leftovers in the fridge, wrapped in your ham bag and enjoy over Christmas!

Also in Butcher Lessons & Information

Freezer Friendly
Freezer Friendly

by Olivia McCrimmon June 16, 2021 2 min read

With school holidays around the corner, do yourself a favour and start stocking your freezer with reliable frozen meals that you can grab out in the morning and reheat for the family at night. 
Transitioning from Puree to Finger Foods by Luka McCabe
Transitioning from Puree to Finger Foods by Luka McCabe

by Olivia McCrimmon April 22, 2021 1 min read

So many of us start our babies on purées and spoon feed - we feel more comfortable to start with this approach and it makes mealtime much more relaxing. As amazing as baby led weaning can be, if it is something that causes stress and anxiety for you, there’s nothing wrong with starting on purée!
When is my baby ready to start solids? By Luka McCabe
When is my baby ready to start solids? By Luka McCabe

by Olivia McCrimmon April 14, 2021 2 min read

While we get ready to launch our Boob to Food pack, we thought we'd share with you some of Luka's words of wisdom. She's got endless amounts of resources on her website and has also written a book Milk to Meals. We've shared her article on "When is my baby ready to start solids?"

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid