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Honey-Glazed Ham
For the sake of your tastebuds and your conscience, source free-range ham cured by traditional methods if you can.
Prep Time
30 mins
Cook Time
1 hour 15 minutes
Serves
30
Special Occasions
BBQ
Picnic
Ingredients
1 whole bone-in ham, or Champagne ham
HONEY GLAZE
1/2 cup runny honey
1/4 cup orange juice
1 tbsp Worcestershire sauce, or soy sauce or tamari
1 tsp ground allspice
1/2 tsp ground cloves
Method
PREPARATION
Up to 24 hours before serving, prepare ham by preheating oven to 150ºC fanbake.
Place ham on a large oven tray and warm in oven for 10-15 minutes until the skin starts to loosen (this helps it peel off easily).
While the ham is warming, make Honey Glaze by mixing together all ingredients in a small pot. Bring to a boil then turn off the heat.
Remove warmed ham from the oven, cut through skin around shank then peel off skin by gently pushing your fingers between skin and fat. Discard the skin.
Use a sharp knife to lightly score the fat in narrow parallel strips, avoiding cutting right through the fat to the flesh beneath.
Brush ham all over with Honey Glaze and set aside for half an hour at room temperature or up to 24 hours in the fridge to allow glaze to set.
If preparing in advance, bring back to room temperature before baking.
COOKING
About an hour and a quarter before serving preheat oven to 180ºC fanbake.
Bake until golden (about 1 hour), basting with remaining glaze as needed.
Serve hot or at room temperature.
STORAGE
Store unused ham in the fridge wrapped in a damp muslin bag or a clean teatowel soaked in water or lemonade.
