Rip texture

Sticky Fig and Mustard Glazed Ham


  • 1 leg of ham, I prefer easy carve or boneless
  • 1 cup of fig jam
  • ½ cup dried figs roughly chopped
  • 1/3 cup Red Island Extra Virgin Olive Oil
  • 3 tbsp Dijon mustard
  • 1 tsp freshly cracked black pepper
  • ½ tsp allspice
  • 2 tbsp red wine vinegar
  • 1 tsp sea salt


  • Preheat your oven to 160 degrees Celsius.
  • Remove the skin from your ham and score. If you aren’t comfortable with this your local butcher will gladly help you out. Place the ham on a baking tray large enough to hold it.
  • In a small pot combine all the ingredients (except the ham) and gently heat until the ingredients have melted and thoroughly mixed.
  • Liberally glaze the ham with a third of the fig glaze before placing the ham in the oven.
  • Cook the ham for 2 hours while re-glazing every 30-40 minutes. Be mindful to keep enough glaze to apply 5 minutes before removing from the oven.
  • Remove the ham from the oven and serve immediately.