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Merry Christmas thank you & a new ham glaze just for you

, Merry Christmas thank you & a new ham glaze just for you
, Merry Christmas thank you & a new ham glaze just for you
Christmas glazed ham (recipe below)



With a full heart, I would like to take this opportunity to thank you all for your support this year. Relish Mama would not exist if it were not for the many wonderful people who walk through our doors. Thank you for arriving with open minds, enthusiastic attitudes, a willingness to roll up sleeves, to share yourselves with those you may have entered with as well as complete strangers who often become friends in our kitchen and at our table. Thank you for sharing yourselves at our table.

I would like to thank my very special team, Thank you for believing in what we offer, for understanding the importance of being genuine and for caring for our guests so beautifully. Thanks to Catherine, Martine, Jaci, Sally, Anna and Chris.

To the Chefs and teachers; Your talents and passion are endless. Each of you offers something so unique and I am thrilled you are a part of it all.

To my family; Michael, Grace, Ava and Ettie – good golly I love you. Thank you for being the biggest reason for Relish Mama’s beginning and the way you continually support and encourage always……well it blows my mind really. xx

We have had a very special year and finishing with the pre-release of my beautiful new book in my hands really is such a sweet finish. Thank you for all who have purchased copies already and for those also who have sent messages to tell me how much they love it. I really can’t tell you how much this means. I replied to one beautiful friend yesterday (hello Suzette!) that releasing a book you love so much is not dissimilar to sending your kids out to the big schoolyard for the first time. There’s lots of self-talk hoping people will be kind and although no one can ever love them as much as you do, you hope they come close.

I wish you a very Merry Christmas. Keep safe, enjoy some cherished downtime and enjoy the more relaxed pace throughout the break.

We look forward to seeing you all in 2018. Thank you again for your wonderful support.

Love & thanks,


P.S – Although our physical store/school has just closed, our online store is still open for all your gift voucher and cookbook orders. You can also call us and we will happily help you. 


Christmas glazed ham

Serves 12-14 with leftovers

This ham glaze was enjoyed throughout December in our Relish Mama Christmas classes. It was truly beautiful and enhances the whole Christmas ham enjoyment.


2 tablespoons mustard seeds, lightly toasted
70ml sherry
150ml white wine or verjuice
2 tablespoons honey
1 tablespoon grated ginger
1 tablespoon orange zest
Juice of 1 orange
2 bay leaves

1 fully cooked leg ham, about 7-8kg (I am using half ham leg this year)
Cloves for studding


Let the ham sit out for 1 to reach room temperature.  This will ensure even warming of the ham.

Preheat oven to 180oC. Remove all of the shelves, if possible leaving only 1 shelf on the lowest rack.

Dry roast the mustard seeds and add all of the glaze ingredients in a saucepan over medium heat. Simmer, stirring every now & then for 10-15 minutes. Transfer to a bowl to cool slightly.

Remove skin from ham & discard but do leave the fat on. Score the fat in a diamond pattern by running the point of a knife over the surface of meat in a crosshatch formation. Ensure you only cut halfway through. Stud a clove in the middle of each diamond. Place the ham in a baking dish lined with a few layers of non-stick.

Brush the ham with the glaze and place the ham in a baking dish with a layer of aluminium foil at the bottom and then a few layers of non-stick baking paper. Shape the foil to form a catchment for the excess glaze. Bake for approx 40 minutes or until golden. Glaze the ham during cooking approximately every 10 minutes. Allow the ham to stand for at least 5 minutes before carving.

If glazing half a ham, cover it with foil to prevent it drying out.

Slice and serve with cranberry sauce or Nellie’s beetroot and aged balsamic relish.

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