Matt Moran's maple-glazed baked ham will be your go-to this Christmas

It'll be the crown jewel of any table

Matt Moran's Christmas ham will wow your guests. Image: The Village Butchery

Got a hankering for ham this Christmas? We suggest following chef Matt Moran's maple and clove-glazed recipe for a rich and decadent centrepiece, guaranteed to impress. 

In the lead-up to Christmas, there are always plenty of things to do. Finishing off work while writing and ticking off your present shopping list, arranging family catch-ups, booking transport and finessing the details of any upcoming holidays.

Amidst all the chaos and the last-minute rush to get things ready, one of the things you don't want to be worrying about is your menu – which, if not organised, can cause a whole lot of stress in its own right.  So we say, find a recipe that delivers, and stick with it. 

Our pick for this holiday season? Chef Matt Moran's baked Christmas ham with a maple syrup and clove glaze. 

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Guaranteed to wow even the grinchiest of guests, this baked ham is the ultimate centrepiece for any festive table. The rich flavour of the ham sings with this sweet and sticky glaze, and pairs well with any salad or side you've sent your heart on. 

The best part? Forget the 25-step methods of your childhood – this ham only takes five steps to perfect. 

If you're as tempted as we are, then don't forget to put your order in for your hams ASAP, as we know Australians love their meat at Christmastime. We suggest searching for free-range and sustainably-farmed hams, like the Borrowdale hams from The Village Butchery – happy animals mean tender, tasty meat. 

Ready to cook? Let's get started. 

Matt Moran's Baked Christmas Ham with Maple Syryp and Clove Glaze. Image: The Village Butchery

Matt Moran's Baked Christmas Ham with Maple Syryp and Clove Glaze 

Ingredients

• 1 Borrowdale ham from The Village Butcher
• Cloves, whole
• 1 cup brown sugar
• 2 teaspoons dried mustard
• ¼ cup cider vinegar
• ¼ cup maple syrup

Method

1. Preheat the oven to 180ºC
2. Remove the skin from the ham leaving the fat on. Score the fat with a knife in a crisscross pattern and then place the cloves into the corners of the grooves
3. Mix the sugar, mustard, vinegar and maple syrup together and then brush evenly over the ham
4. Bake in the oven for approximately 45 minutes until heated through, basting 4 - 5 times throughout until golden brown.
5. Once cooked remove from the oven and allow to rest for 10 minutes before carving. 

Originally published as Matt Moran's maple-glazed baked ham will be your go-to this Christmas