Food & Drink

Matt Dawson’s Suckling Pig Glazed Ham | Captain Baxter

By Pip Jarvis
21st Dec 2013

Matt Dawson, Executive Chef at Captain Baxter

I was looking to do something a bit more extravagant than just ham for my family Christmas.  So we got in a suckling pig from western plains, where they have the best suckling pigs.  Everyone loves the sound of suckling pig – it automatically makes their mouths water.


Course – Main
Serves – 8


1 ham leg
1kg salt
1 kg sugar
1kg honey
2 good bunches of thyme
2 peeled oranges
150ml brandy
3 cinnamon quills
5 cardamon pods


Step 1: Start by breaking down the pig in four quarters (legs).

Step 2: Place in salt cure for 12 hours. Salt cure is made up of 1kg salt, 1 kg sugar, 2 bunches of thyme and 2 peeled oranges.

Step 3: Place in brine solution for 12 hours. Brine is made up of 50:50 salt and sugar. Afterwards rinse and place in honey salt solution.

Step 4: Soak for 2 hours in cold water.

Step 5: Smoke using hickory chips.

Step 6: Hang for 2 weeks.

After 2 weeks remove skin from the legs but leave the skin on the trotter. Score the fat in diagonal diamonds.

Thickly slice the cumquats and place onto the ham leg using a clove to keep it in place. Cover most of the ham leg for presentation and flavour.

Create the cumquat brown sugar glaze: 150g brandy, 1 cup of sugar, 500g cumquat jam. Paint onto the ham leg and place in the oven for 1 hour, basting every 10 minutes, at 120C to caramelise and until core is 58C.

Remove from oven and let cool or eat straight from the oven.

Want more Christmas recipes? From seafood to turkey and pud, we've got 'em all.

All Images: Ryan Noreiks, The Urban List

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