Macadamia Crusted Fig Glazed Ham
Sweet, savory, and a little nutty—this Macadamia Crusted Fig Glazed Ham is the perfect showstopper for any festive gathering. With a rich fig glaze, a hint of cinnamon, and a golden crust of macadamias, every slice is packed with flavour and crunch. It’s a dish that feels luxurious but is simple enough to make, especially with a quality ham from local favourite Peter Augustus Butcher in Camp Hill.
The Festive Ham You’ll Want to Make Again and Again
There’s something magical about a glazed ham taking center stage on the table. It’s more than just a meal—it’s the warm, inviting aroma that fills the house, the ritual of carving, and the conversations it sparks among loved ones.
This Macadamia Crusted Fig Glazed Ham is my favorite for entertaining. The glaze combines the sweetness of fig jam, a touch of apple juice, and a hint of cinnamon for a festive feel, balanced beautifully by the crunch of roasted macadamias. It’s a true crowd-pleaser, perfect for Christmas, Easter, or any special occasion.
For this recipe, I picked up a gorgeous leg of ham from Peter Augustus Butcher in Camp Hill, a local gem for premium-quality meats. If you’re in Brisbane, I can’t recommend them enough—their team always ensures you leave with the best cut for any recipe.
Pair this ham with seasonal sides like roasted vegetables, fresh salads, or even some crusty bread. The leftovers are just as exciting—think sandwiches, breakfast hash, or even a hearty soup.
Macadamia Crusted Fig Glazed Ham
What you’ll need:
For the glaze:
¾ cup brown sugar
½ cup fig jam
⅓ cup apple juice
2 tbsp balsamic vinegar
¼ tsp cinnamon
For the ham:
1 half leg ham (3-4kg), bone-in
400g macadamias, crushed
What to do:
Preheat the oven to 160°C (320°F). Line a large roasting pan with baking paper or foil for easy cleanup.
Prepare the ham:
Using a sharp knife, carefully remove the rind, leaving a thin layer of fat. Score the fat in rows about half a cm apart without cutting into the meat.
Make the glaze:
Combine the brown sugar, fig jam, apple juice, balsamic vinegar, and cinnamon in a saucepan.
Heat over medium heat until the sugar dissolves and the glaze thickens slightly (about 3-4 minutes). Set aside to cool.
Glaze and crust the ham:
Place the ham in the prepared roasting pan. Brush generously with the glaze, ensuring it’s evenly coated.
Bake the ham:
Bake for 1.5–2 hours, basting every 30 minutes with the remaining glaze.
Macadamia Crust:
On your last glaze, press the crushed macadamias onto the glazed ham, ensuring they stick
Rest and serve:
Let the ham rest for 15 minutes before carving. Serve warm or at room temperature with your favorite sides.
A Few Tips
Bring the ham to room temperature for 30 minutes before baking for even cooking.
For an extra-crunchy crust, toast the macadamias lightly before crushing them.
This ham is just as delicious the next day—think ham and cheese croissants or salads!
There’s nothing quite like carving into a beautifully glazed ham surrounded by loved ones. This recipe celebrates those moments and the flavours that bring us all to the table. Let me know if you try it—I’d love to see how it turns out!