HONEY GLAZED HAM

AMOUNT INGREDIENT AMOUNT INGREDIENT
1 Leg Ham 10-20 Cloves
1 tblspn Honey 1 tblspn Soft Brown Sugar
750 ml Ginger Beer (1 bottle) 3 Bay leaves
1 Onion 10 Peppercorns

METHOD

- Weigh ham & calculate cooking time, 20 minutes per 500g
- Place the ham in a large saucepan with onion, peppercorns, bay leaves and 650 ml of ginger beer
- Add enough water to just cover the ham and bring to the boil, cover with a lid
- Turn down and simmer for the calculated time
- Preheat oven to 200°C
- Heat honey, sugar & 100ml of Ginger beer in a saucepan
- Simmer to make a sticky glaze about 15 minutes
- Once heated through, remove ham from the saucepan and let steam off for 10minutes
- Carefully and evenly remove the rind and score the fat into a diamond pattern
- Place ham into a roasting dish and press a clove into the centre of each diamond
- Then spoon over the glaze and bake, basting regularly, for 20-25 minutes or until the fat is golden, glistening & crisp
GLAZE ONLY
AMOUNT INGREDIENT AMOUNT INGREDIENT
1 tblspn Honey 2 tblspn Brown Sugar
1/4 cup Water or Ginger Beer    

METHOD

- Warm up all the ingredients so they dissolve
- Use a glazing brush to glaze the ham with the dissolved ingredients

CHRISTMAS CATERING TIP
If Christmas day is forecast to be stinking hot, cook roast meats & hams a day or two before in the cool of the night or early morning. Serve sliced as cold meat platters with crusty bread, salads and cold condiments such as mint jelly, chutneys, mustards etc.

If you like this recipe then maybe you would like to order some ham so that you can give it a try yourself.

We also have several other recipes you may like to try:

Recipe of the Month - Fruity Roast Pork Loin
Warm Char Grilled Chicken Salad
Whole Turkey with sage and onion stuffing and a Cranberry Jus
Smoked Salmon with Mustard Sause, A different way to serve smoked salmon with a Finnish Mustard Sauce!

Do you have a great recipe?

If you have a recipe that you think would go well with one of our products and that you would like to share with every one please feel free to send it in.