Last week I promised Steph a recipe for Honey Glazed Ham.
Honey Glazed Ham
For a 2kg ham you will need:
- 3 tablespoons Honey *
- 3 tablespoons wholegrain Mustard
- 100 ml dry cider
- Handful of Cloves
If the ham is boned tie string around it to keep the meat in a compact shape as it cooks. Place it in a large pan and cover with the water and cider. Cover with a lid and simmer for 2 ½ hours, until the meat is tender.
Leave it to cool in the cooking liquid. Once cold, lift the ham into a large roasting tin, then cut away the string and skin leaving behind an even layer of fat.Score the fat all over in a criss-cross pattern and then stud cloves all over the ham. It can be chilled for up to 2 days at this stage.
Preheat the oven to 220C
For the glaze, mix the honey, mustard and cider in a jug. Spoon half the glaze mixture over the ham fat, then bake in the oven for 15-20 minutes, then pour the remainder over the ham and return to the oven for another 30 minutes, basting with the pan juices 3-4 times as it bakes. Remove from the oven and allow the meat to rest for 15 minutes before carving. The ham can be roasted on the day or up to 2 days ahead and served cold.
* As an alternative to honey try Maple Syrup