French-style Glazed Christmas Ham

Recipe by: Justine Schofield

Serves: 10-12



Cornichon butter:

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  1. To make the cornichon butter, add a teaspoon of the butter to a small pan and add the shallots.
  2. Cook on a low heat for 6-8 minutes to soften. Remove and cool.
  3. In a mixer bowl add the soften butter and whip with the pickling agent until it become pale in colour.
  4. Mix in the cornichon, tarragon, cooled shallots, extra Dijon and cayenne.
  5. Place two sheets of cling film on a clean surface and dollop the butter into the center.
  6. Wrap into a cylinder and twist the end to make a bonbon-like shape.
  7. Place in the fridge for a few hours to firm up.
  8. Pre heat your oven to 170C.
  9. Carefully peel back the skin of the ham and with your hands ensuring the fat is kept intact.
  10. Using a small knife score a crisscross pattern in the fat.
  11. Place the ham on a rack in a large baking tray that fits in your oven.
  12. Add 1 cup of water to the tray.
  13. In a small saucepan heat the glaze ingredients together whisking to combine well.
  14. Using a spoon, drizzle the ham with half of the glaze.
  15. 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.
  16. Rest for 30 minutes before carving.
  17. To serve, thinly slice ham. Spread cornichon butter over bread and drape ham on top.
  18. Garnish with extra cornichon and radish.
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