Recipe: Bourbon and Bundy Glazed Christmas Ham

This Bourbon and Bundy glazed Christmas ham it’s sweet and sour in its nature, slow cooked with brown sugar, maple syrup, clove and orange juice, accompanied with carrots, sweet potatoes and chat potatoes. Perfect to bring to the Christmas party and share with all your friends and family.

Courtesy of Clubs Queensland. Download the recipe HERE.


Ham & Glaze
  • Half a ham on the bone
  • 400mls bourbon
  • 400mls Bundaberg Rum
  • 1 whole pineapple
  • 1kg soft brown sugar
  • 750mls maple syrup
  • 12 whole cloves
  • 2 litres orange juice
  • 4 oranges
  • Chicken stock (if required)
Roasted Vegetable
  • Carrots
  • Parsnips
  • Swedes
  • Sweet potato
  • Chat potatoes
  • 400g of salted butter


(Ham Glaze)

Step 1 In large pot, add bourbon, rum, brown sugar, maple syrup, cloves and orange juice. Peel pineapple, and puree in a blender, add puree to pot.

Step 2 Cut oranges in half and squeeze juice into pot, add oranges after they have been squeezed.

Step 3 Place pot on the stove and bring to a gently simmer. Simmer for 10 to 15 minutes until sugar has dissolved. Allow to cool slightly.

(Marinate Ham)

Step 1 Score ham with sharp knife and place in a large bucket or container which will allow for the ham to be covered with glaze / marinade.

Step 2 Pour marinade glaze over the ham while it is still warm (if ham is not covered add chicken stock to marinade until ham is covered) cover and place in fridge for two to three days.

Step 3 Turn or move ham once a day.

(Cook Ham)

Step 1 Remove ham from the marinade and keep the marinade. The ham will have a golden colour on the outside.

Step 2 Place ham on a deep roasting pan, mix up the marinade and pour 1 litre over the ham.

Step 3 Place ham in a slow fan forced oven at 130°C for 4 hours and every 20 minutes remove from oven and glaze ham with marinade from the roasting tray.

Step 4 Add more marinade, if required. The ham should have a dark caramelised crust when finished.

(Roasted Root Vegetables)

Step 1 Wash all vegetables well in cold water and cut into large pieces or as required.

Step 2 Steam or boil them for 10 minutes and allow to cool on bench. Melt 400 grams of salted butter, add to bowl and toss with vegetables.

Step 3 Season with salt and place on baking tray and bake in oven at 175°C until cooked and golden.

Find out more about our SIT30816 Certificate III in Commercial Cookery here