This Mulled Wine and Plum Glazed Ham is one of those Christmas centrepieces that tastes as impressive as it looks. The glaze is made with deep red wine simmered with plums winter spices and a little brown sugar which creates a glossy ruby coloured finish that clings beautifully to the ham. The aroma fills the whole kitchen with Christmas warmth and every slice is juicy sweet tangy and lightly spiced. When I tested this version for friends they said it tasted like the best parts of mulled wine and roast ham combined in one beautiful holiday dish.
Why This Tastes Great
- Mulled wine adds rich fruity depth with cinnamon cloves and orange
- Plums create a natural jam like glaze that becomes shiny and thick
- Brown sugar and honey help the glaze caramelise on the surface
- The salty ham balances the sweetness and spice perfectly
- The colour is stunning vibrant and festive ideal for holiday tables and photos
Equipment Needed
- Large roasting pan with rack
- Small saucepan
- Blender or fine sieve optional
- Basting brush
- Meat thermometer
- Foil
- Serving platter
Serves and Timings
Serves: 8 to 10
Prep time active: 20 minutes
Cook time active: 2 hours 15 minutes
Additional passive time rest: 20 minutes
Total time approx: 2 hours 55 minutes
Ingredients
For the Ham
1 bone in ham about 8 to 9 lb
Whole cloves optional for studding
1 tablespoon neutral oil
For the Mulled Wine Plum Glaze
1 cup red wine
1 cup plum jam or plum preserves
Half cup dark brown sugar
Quarter cup honey
1 orange zest and juice
1 cinnamon stick
4 whole cloves
Pinch of nutmeg
Pinch of black pepper
Pinch of salt
For Garnish
Fresh plums sliced
Fresh rosemary or thyme
Method
- Preheat the oven to 325 degrees F or 160 degrees C. Place the ham on a rack in a large roasting pan. Score the fat in a diamond pattern and stud with cloves if using. Brush lightly with oil.
- Roast the ham uncovered for one and a half hours which is about ten to twelve minutes per pound.
- Make the glaze by combining red wine plum jam brown sugar honey orange juice orange zest cinnamon stick cloves nutmeg pepper and salt in a small saucepan.
- Bring to a gentle simmer and cook for about ten to twelve minutes until the mixture thickens into a glossy syrup. Remove the cinnamon stick and whole cloves.
- For a very smooth glaze you may blend it or strain it through a fine sieve.
- Brush the warm glaze generously over the ham. Return the ham to the oven and roast for another thirty to forty minutes basting every ten minutes until the surface is shiny caramelised and richly coloured.
- Rest the ham for twenty minutes before slicing.
- Garnish with fresh plum slices and rosemary or thyme if desired. Serve warm with extra glaze on the side.
Tips and Variations
- Add a splash of port to the glaze for extra depth
- Replace plum jam with blackberry jam for a darker fruit flavour
- Add two star anise to the glaze for a stronger Christmas spice note
- Make extra glaze and warm it gently before serving for drizzling
Compact Nutrition per serving approx
Calories: 470
Protein: 39 g
Carbohydrates: 26 g
Fat: 23 g
Sugar: 20 g
Sodium: 1300 mg
FAQ
Can I use a spiral cut ham
Yes. Reduce basting time slightly and be gentle when brushing so the slices do not separate too much.
Can I make the glaze ahead
Yes. Make it up to three days ahead and store it in the fridge. Warm it gently before brushing onto the ham.
What wine works best
A medium bodied red wine such as merlot or shiraz works beautifully. Avoid very dry or very sweet wines.
How do I stop the glaze from burning
If the top begins to darken too fast tent loosely with foil during the final ten minutes of cooking.
Irresistible Mulled Wine and Plum Glazed Ham for Christmas
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Ingredients
Equipment
Method
- Preheat the oven to 325 degrees F or 160 degrees C. Place the ham on a rack in a large roasting pan. Score the fat in a diamond pattern and stud with cloves if using. Brush lightly with oil.
- Roast the ham uncovered for one and a half hours which is about ten to twelve minutes per pound.
- Make the glaze by combining red wine plum jam brown sugar honey orange juice orange zest cinnamon stick cloves nutmeg pepper and salt in a small saucepan.
- Bring to a gentle simmer and cook for about ten to twelve minutes until the mixture thickens into a glossy syrup. Remove the cinnamon stick and whole cloves.
- For a very smooth glaze you may blend it or strain it through a fine sieve.
- Brush the warm glaze generously over the ham. Return the ham to the oven and roast for another thirty to forty minutes basting every ten minutes until the surface is shiny caramelised and richly coloured.
- Rest the ham for twenty minutes before slicing.
- Garnish with fresh plum slices and rosemary or thyme if desired. Serve warm with extra glaze on the side.
Nutrition
Notes
Tips and Variations
- Add a splash of port to the glaze for extra depth
- Replace plum jam with blackberry jam for a darker fruit flavour
- Add two star anise to the glaze for a stronger Christmas spice note
- Make extra glaze and warm it gently before serving for drizzling
FAQ
Can I use a spiral cut ham?Yes. Reduce basting time slightly and be gentle when brushing so the slices do not separate too much. Can I make the glaze ahead?
Yes. Make it up to three days ahead and store it in the fridge. Warm it gently before brushing onto the ham. What wine works best?
A medium bodied red wine such as merlot or shiraz works beautifully. Avoid very dry or very sweet wines. How do I stop the glaze from burning?
If the top begins to darken too fast tent loosely with foil during the final ten minutes of cooking.
