VERY MERRY Raspberry Glazed Ham
Prep time
Cook time
Total time
This recipe is AIP-friendly
Recipe type: The Main Event
  • 4-5 kg half leg of ham on the bone (skin on)
  • cloves, for studding
  • Raspberry glaze
  • 1 teaspoon wasabi powder (more if you'd like added heat)
  • 500g raspberries (I use organic frozen berries)
  • 200g coconut sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • 1 cinnamon stick
  1. Heat your oven to 170°C/340°F.
  2. To make the ham glaze, mix wasabi powder with 2 teaspoons of water in a small bowl and leave to stand. Place the remaining ingredients in a small saucepan and over low heat. Heat gently, stirring occasionally, until sugar dissolves. Simmer for 5 minutes. Add the wasabi paste and stir. Set aside for flavours to infuse
  3. When cool, strain mixture through a mesh sieve.
  4. To prepare the ham, score the skin around the ham bone where the knuckle joins the meat. Carefully run a knife under the skin to separate from the fat. Work your fingers in between the skin and the fat to lift off and discard the skin. Take your time with this.
  5. Place your ham on a rack and set on top of a deep oven tray, to catch the cooking juices. Score the fat approximately 5 mm deep into a diamond design. Stud with cloves. Pour 2 cups of water into the tray to prevent drips from burning.
  6. Brush one-third of the glaze over the ham. Bake for 1½ hours. Glaze ham every 20 minutes or so, until caramelised to your liking. Top the drip tray up with water as required.
  7. Remove ham from the oven.
  8. Serve warm, at room temperature or chilled.
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