Sweet glazed ham at Aveo Springfield

Ipswich Mayor Andrew Antoniolli recently shared his secret sweet glazed ham recipe with residents at Aveo Springfield. Using the communal kitchen to cook up his favourite Christmas ham, all of the residents were in attendance to welcome the Mayor on this special visit. Food is such a valued part of life at Aveo communities and everyone thoroughly enjoyed sharing in the delicious meal with the Mayor. Mayor Andrew Antoniolli said “Christmas is a time for fellowship and sharing and it was a wonderful opportunity to share the fellowship of Christmas with Aveo’s newest residents for their first Christmas at the beautiful Aveo village.”

Hear what our residents had to say about having lunch with the Mayor:

Tony and Margaretha Potter (Aveo Springfield Residents)

“What an amazing privilege it was to have had Mayor Andrew Antoniolli come visit us in our new home at Aveo. Being a new mayor would be extremely busy for him, yet he still took the time to visit us for Christmas. It was immensely appreciated and I look forward to our city’s future with him”.

Jan and David Walker (Aveo Springfield Residents)

“It was a wonderful opportunity for our Aveo Springfield family to welcome the new Ipswich Mayor to our village. It was an enjoyable time together.”

Lorraine Jones (Aveo Springfield Resident)

“This is a very nice personalised touch for the mayor to meet us in our new community. We’re excited he is coming here to share his recipe and have lunch with us, especially since this is our first Christmas in our new Village. Most of us have not yet had a chance to meet him”.

Andrew’s sweet glazed ham – for hooded BBQ


  • 5kg (approx) smoked/leg ham
  • Cloves
  • Marmalade (jar)
  • Orange juice
  • Brandy
  • Dijon mustard
  • ​​​​​​​Brown sugar
  • Honey
  • ​​​​​​​Salt



  1. Cut/peel rind from the top of the ham right back to the bone, leaving approx. 3cm of fat around the top of the ham. Make diagonal 1.5cm deep cuts (just into the ham itself) so that it appears that there is a diamond pattern on the top of the ham. This should be done right over the top of the ham and done as close to the leg bone as possible. Insert a clove in each corner of the diamonds.

  2. Pre-heat BBQ to 250 degrees.

  3. Mix ingredients of glaze by taking a cup of marmalade and adding half cup of orange juice, quarter cup of brandy, tablespoon of Dijon mustard, tablespoon of brown sugar, 3 tablespoons honey and half teaspoon of salt.  Place ingredients in microwave for approx. 15-20 seconds (it may take more) and then stir to ensure that the glaze is of similar consistency (slightly runny).

  4. Place ham on tray, preferably on rack sitting above tray and then smother top with the glaze.

  5. Place in oven or BBQ.  At approx. 20 minutes intervals pour more glaze over top of ham (2 or 3 times during cooking process).  You may need to mix more glaze.  Remove as the top becomes rich golden brown (approx 1 hr – 1hr 20 min).

  6. Don’t be concerned if the fat starts to peel away from the ham as it browns, this shows that the cooking process is nearing its end.

  7. When finished allow to sit and serve warm.  You may choose any form of sauce/gravy (apple/chicken gravy to serve).

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