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French-style Glazed Christmas Ham

Serves 10-12
  • Steps
  • Ingredients


  • To make the cornichon butter, add a teaspoon of the butter to a small pan and add the shallots.
  • Cook on a low heat for 6-8 minutes to soften. Remove and cool.
  • In a mixer bowl add the soften butter and whip with the pickling agent until it become pale in colour.
  • Mix in the cornichon, tarragon, cooled shallots, extra Dijon and cayenne.
  • Place two sheets of cling film on a clean surface and dollop the butter into the center.
  • Wrap into a cylinder and twist the end to make a bonbon-like shape.
  • Place in the fridge for a few hours to firm up.
  • Pre heat your oven to 170C.
  • Carefully peel back the skin of the ham and with your hands ensuring the fat is kept intact.
  • Using a small knife score a crisscross pattern in the fat.
  • Place the ham on a rack in a large baking tray that fits in your oven.
  • Add 1 cup of water to the tray.
  • In a small saucepan heat the glaze ingredients together whisking to combine well.
  • Using a spoon, drizzle the ham with half of the glaze.
  • Bake in the oven for 1 ½ hours checking it every 20 minutes to ensure it does not burn and to baste each time with extra glaze.
  • Rest for 30 minutes before carving.
  • To serve, thinly slice ham. Spread cornichon butter over bread and drape ham on top.
  • Garnish with extra cornichon and radish.