NZ Woman's Weekly

Christmas ham with spiced cranberry glaze, broccoli & zucchini ribbon salad and pomegranate seeds

  • Servings


Ham is such a classic meat for Christmas, so bring new flavours to this traditional dish with a fruity glaze.

I’ve used a champagne ham here – this means the large bone has been removed – for ease of carving.

1 half ham, cooked on the bone, or champagne ham

  • 1 cup cranberry sauce
  • ¼ cup brandy, sherry or rum
  • 1 tsp mixed spice
  • 1 tbsp brown sugar
  • 2 cup water
  • 1 large broccoli head, cut into florets with leaves and stem
  • 2 zucchini, peeled into ribbons
  • ¼ cup olive oil
  • 1 tbsp honey
  • 1 tsp orange zest
  • 2 tbsp raspberry or red wine vinegar
  • Cracked black pepper
  • ½ cup pomegranate seeds

1 Preheat the oven to 180ºC. Remove any thick skin from the ham and score the visible white fat layer, if any. Combine the cranberry sauce, brandy, mixed spice and brown sugar.

2 Place the ham in a lined roasting pan and add the water to the base. Spoon over the glaze, patting it on in a thick layer. Bake for 25-30 minutes until the glaze is set and starting to caramelise. Transfer to a carving platter.

3 For the salad: heat a large saucepan of hot water and blanch broccoli for 2 minutes. Add the zucchini ribbons and cook for 1 minute, then drain well and toss with dressing.

4 For the dressing: combine the oil, honey, zest and vinegar, and season well. Garnish the dish with pomegranate seeds.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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