Honey Glazed Ham Recipe
Try this delicious recipe from Julie LeClerc this Christmas!
Honey Glazed Ham
Serves up to 20
7kg cooked ham on the bone, at room temperature
2 cups orange juice or white wine, as preferred
¾ cup Mother Earth Liquid Honey
¼ cup dark brown sugar
2 Tbsp wholegrain mustard
2 Tbsp whiskey (optional)
Preheat oven to 180°C.
Remove skin from ham and discard. With the tip of a sharp knife, score the ham fat with shallow cuts in a diamond pattern. Place ham in a large roasting pan.
To make the glaze, place all the ingredients in a bowl and stir well to combine. Use the back of a spoon to spread glaze over scored ham fat.
Pour juice or wine into the pan.
Bake for 1 hour, basting with the pan juices at regular intervals until the glaze has caramelised to a deep golden brown.
Remove ham to rest for 15 minutes before slicing. Serve hot or cold.
To store ham, wrap in clean muslin cloth (or a specialised ham bag) dampened with water mixed with a little vinegar. Don’t use plastic wrap, as this makes the ham sweat and go off. If only small amounts of ham are left over, wrap in greaseproof paper then wrap in foil. Refrigerate for up to two weeks, or freeze for up to three months.
Recipe by Julie LeClerc