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Canberra Chefs Do Christmas: Pialligo Estate

Belinda Neame

At HerCanberra, we love supporting local – including (and especially!) Canberra’s many bars, restaurants, cafes and food trucks. 

This festive season, we wanted to bring a touch of our favourite restaurants into our homes to share with family from far and wide. So we asked four top Canberra chefs to share one of their favourite Christmas recipes.

Here, we have the Chef de Cusine from Pialligo Estate‘s Christmas Ham Glaze.

Christmas Ham Glaze By Chef de Cuisine at Pialligo Estate


  • 50g Muscovado Sugar
  • 150g Honey
  • 200ml Brown Chicken Jus
  • 40g Dijon Mustard
  • 50ml Whiskey
  • ½ bunch Thyme
  • 1 handful of Whole Cloves plus eight for glaze
  • Salt to taste


  1. In a pan over medium heat caramelise the honey and muscovado sugar together with the thyme and cloves.
  2. Deglaze with the whiskey, add the Dijon mustard and whisk to incorporate.
  3. Add the brown chicken jus to create a thick glaze.
  4. Preheat oven to 170’C and use a small sharp knife to cut around ham shank in a zig-zag pattern. Carefully run a knife under the skin, around the edge of the ham. Gently lift off skin in 1 piece by running your fingers between the rind and the fat, and discard. Using a small sharp knife, score the fat in a diamond pattern then press 1 clove into each diamond.
  5. Pour enough water into a large roasting pan to come 2cm up the side (this will prevent the glaze burning as it drips). Place a wire rack in the pan and place ham on the rack. Cover shank with foil.
  6. Brush ham with a little glaze and bake for one hour, basting every 15 minutes with remaining glaze and adding more water, if necessary, until golden.

Serve warm or at room temperature.


Belinda Neame

Belinda is HerCanberra's Production Manager. A foodie and lover of handmade, Belinda enjoys nothing more than a good coffee and seeing Canberra businesses thrive. In her 'spare time', Belinda organises the quarterly Canberra street food event, The Forage with her husband Tim. More about the Author