A cold Christmas Day platter of glazed ham and roasted vegetables with a bright herbed yogurt sauce, built for Australia's warm-weather holiday table.
Because Christmas falls in the middle of an Australian summer, the traditional heavy roast dinner has largely given way to lighter spreads built around cold glazed ham, char-grilled vegetables and fresh sauces that don't require standing over a hot oven all day. This holiday plate leans into that shift: honey-mustard glazed ham slices, roasted pumpkin and sweet potato, and a herbed yogurt sauce loaded with mint, parsley and lemon that cuts through the richness of the meat. The ham itself is usually store-bought and pre-cooked in Australian households, so the real cooking here goes into the glaze and the vegetables -- roasting pumpkin wedges until the edges caramelize while the yogurt sauce comes together in minutes with fresh herbs, garlic and lemon zest. It's a format built for buffet-style serving, since most Australian Christmas gatherings happen outdoors or with doors thrown open to the garden. The result is a generous, colorful platter that balances sweet glazed ham, earthy roasted vegetables, and a cool, herby sauce -- practical for a hot day and easy to scale up for a crowd.
Serves 6
Preheat oven to 400°F (200°C). Toss pumpkin wedges with 2 tablespoons olive oil, salt and pepper. Roast 30 to 35 minutes, turning once, until tender and caramelized at the edges.
Whisk honey and mustard together. If serving the ham warm, brush the glaze over slices and warm gently in a 350°F (175°C) oven for 10 minutes; if serving cold, brush the glaze on just before plating.
Most Australian households serve the ham cold straight from the fridge -- it's just as traditional as warming it and far less fuss on a hot day.
Stir together yogurt, mint, parsley, garlic, lemon zest and juice, remaining olive oil, and a pinch of salt. Taste and adjust lemon and salt to balance.
Arrange the ham slices and roasted pumpkin on a large platter, leaving room for the yogurt sauce in a bowl on the side or drizzled over the top.
Serve at room temperature or lightly chilled, with the herbed yogurt spooned generously over the ham and vegetables just before guests dig in.
Buy a whole leg ham and have it sliced at the deli counter if serving a crowd -- it's more economical than pre-sliced packets and looks better on a platter.
Roast the pumpkin with the skin on for easier handling and extra texture; it softens enough to eat once roasted.
Make the herbed yogurt sauce a few hours ahead -- the flavor actually improves as the garlic and lemon mellow into the yogurt.
Prawn addition: add a platter of cooked, chilled prawns alongside the ham for a classic Aussie Christmas seafood-and-meat combination.
Vegetarian version: skip the ham and double the roasted vegetables, adding haloumi for a savory, protein-rich alternative.
Stone fruit version: add sliced fresh peaches or nectarines to the platter for extra sweetness that pairs well with the salty ham.
Store leftover ham tightly wrapped in the fridge for up to 5 days. Keep the yogurt sauce in a separate airtight container for up to 3 days; the roasted pumpkin keeps 3 days and is good cold or reheated.
Cold ham became the centerpiece of the Australian Christmas table in the mid-20th century as families adapted British Christmas traditions to a summer climate, favoring dishes that could be prepared ahead and served without heating up the kitchen.
Yes, in fact most Australian households serve Christmas ham cold straight from the fridge, which is traditional and far more practical during a hot December than reheating a whole leg.
Pre-sliced deli ham works fine for a smaller gathering; just brush the honey-mustard glaze over the slices right before serving instead of baking the whole leg.
This usually means the oven wasn't hot enough or the wedges were overcrowded on the tray, trapping steam; roast at a full 400°F (200°C) with space between pieces so the edges can brown properly.
Per serving (380g / 13.4 oz) · 6 servings total
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