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Holidays At Home: Christmas Day Recipe

Palazzo Kitchens | Holidays At Home: Christmas Day Recipe

This year, forgo the traditional turkey on Christmas Day and give this sumptuous steamed ham a try instead—a delicious recipe courtesy of our good friends at Miele. Cooking the ham at 100°C full steam, until it reaches a core temperature of 70°C, will result in a perfectly cooked and wonderfully tender joint of meat. To finish it off, cook on fan plus at 190°C and baste regularly with a rich glaze for added decadence and depth of flavour.


Festive Glazed Ham



  • 1 unsmoked ham joint (Miele recommend a 6kg ham on the bone, but you can also use a piece of gammon).
  • 200g dark brown sugar.
  • 6 tbsp maple syrup. 
  • 2 tsp Dijon mustard.



  1. Place the ham joint on a perforated steam tray and insert the roast probe into the thickest part of the meat, avoiding the bone and ensuring the metal section of the probe is fully inserted.
  2. Place the tray into the oven and cook using the roast probe.
  3. Cook the ham at 100°C full steam until it reaches a precise core temperature of 70°C (this ensures it won’t be under- or over-cooked, and will still be soft and tender).
  4. Remove and allow to rest for 30 minutes.
  5. Remove the skin and some of the fat from the ham, then score the remaining fat lightly.
  6. Place the joint on a universal baking tray.
  7. Preheat your oven to fan plus 190°C.
  8. Mix together the sugar, maple syrup, and mustard to make the glaze, then spread over the ham.
  9. Place the ham in the oven and cook for 30 minutes, regularly basting with the remaining glaze.
  10. Then it’s time to serve and enjoy! Delicious hot or cold, and perfect for the festive season.


Merry Christmas, to all our lovely customers!



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