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A few things at Christmas can be disappointing, but none more so than not getting a good glaze on a ham. Preferably, this should be done the day it’s served, nothing beats warm slices of ham with sticky ham glaze. 

The key is ham-to-oven ratio – there needs to be a good volume of hot air around the joint. Fan-forced is helpful but not essential.

If you haven't grabbed a jar of our housemade spiced port ham glaze, follow Andrew McConnell's stout glaze recipe below or substitute for your own ham glaze. 


1 cooked ham on the bone, skin on

Whole cloves (approximately 3 tbsp )

2 cups brown sugar

4 cups stout

1 cup fresh orange juice, strained

2 wide strips orange peel


Preheat your oven to 200°C.

To make the glaze, place the stout, sugar, orange juice and peel in a saucepan and bring to a simmer. Lower the heat and reduce the mixture by half, or until it is lightly syrupy.

Using your fingers and the tip of a knife, carefully peel the skin from the ham, leaving as much of the fat underneath as you can. With a sharp knife, lightly score the fat in a diamond pattern through the fat but not quite to the flesh and stud the diamonds with cloves.

Line a heavy roasting tin with baking paper and place the ham in it along with 1 cup of water. Bake the ham for 20 mins to warm it through before glazing. Take the ham out of the oven and pat the glaze all over the ham with a pastry brush. Return the ham to the oven and bake, re-applying the glaze every 10–15 minutes, until the ham is deeply coloured and sticky.

Serve with pickled cherries, housemade mustard.