Honey and mustard glazed ham Recipe

Honey and mustard glazed ham Recipe

Honey and mustard glazed ham Recipe
Tasty and simle ingredients with all the tips included - nice one!

Honey and mustard glazed ham Recipe
Preparation Time 20 minutes/Cooking Time 85 minutes/serves 10

Ingredients of Honey and mustard glazed ham Recipe
7kg leg of ham, on the bone
Whole cloves
85g (1/3 cup) Dijon mustard
125ml (1/2 cup) honey
45g (1/4 cup, lightly packed) brown sugar
250ml (1 cup) apple juice
250ml (1 cup) dry sherry
Mango & coriander chutney (see related recipe), to serve

Description of Honey and mustard glazed ham Recipe
Preheat oven to 160°C. Place an oven shelf in the lowest position and remove all the other shelves. Use a small, sharp knife to cut around the shank of the ham in a zigzag pattern, about 10cm from the end (see tip 1). Run a knife under the rind around the edge of the ham. Gently lift the rind off in one piece by running your fingers between the rind and the fat (see tip 2). Wrap the rind in a damp tea towel and place in the fridge (see Storing Leftover Ham). Use a knife to score the fat in a diamond pattern, 1cm deep (see tip 3). Stud the corners of the diamonds with cloves.

Use a pastry brush to brush the mustard over the ham (see tip 4). Bake in oven for 20 minutes or until the ham starts to brown.

Combine the honey, sugar, apple juice and sherry in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes or until the honey and sugar melt. Gently pour over the ham.

Bake, basting occasionally with the pan juices, for 1 hour or until golden brown. Transfer the ham to a serving platter and serve with the mango chutney (To carve, see tip 5).

Notes & tips for Honey and mustard glazed ham Recipe
Tip 1: To give the ham a decorative look, use a sharp knife to cut around the shank in a zigzag pattern, about 10cm from the end.
Tip 2: To remove rind in one piece, run your fingers between the rind and fat. Use your other hand to gently pull back the rind.
Tip 3: To give the ham a decorative look, score the fat, about 1cm deep, in a diamond pattern, taking care not to cut into the meat.
Tip 4: To get an even coverage, use a pastry brush to brush the mustard over the clove-studded ham.
Tip 5: To make it easy to carve your ham, place it on a flat work surface. Use a tea towel to firmly hold the shank of the ham. Make a vertical cut towards the bone, about 10cm from the shank, then make a second cut at an angle to the first. Remove the ham wedge and cut several thin slices parallel to the second cut, then carve along the bone to remove the cut slices of ham. Place the slices on serving plates to serve.
Storing leftover ham: In the fridge: Cover the ham with the reserved rind. Wash a clean tea towel, cloth ham bag or new pillowcase in a solution of 2 cups of water and 1 tablespoon of white vinegar. Wring out the excess liquid and wrap the ham in the tea towel or place in the bag or pillowcase. Place on a tray in the coldest part of the fridge for up to 3 weeks. Rinse the tea towel, bag or pillowcase in a fresh vinegar solution every 2-3 days.
In the freezer: Cut the meat from the bone. Wrap in plastic wrap and place in an airtight container. Label, date and freeze for up to 1 month. Thaw overnight in the fridge.
Make it ahead: You can make this recipe up to 1 day ahead. For storage tips, see Storing Leftover Ham, right. Serve at room temperature, or reheat in oven preheated to 180°C for 20 minutes.
Budget tip: Use a 3-4 kg half leg of ham and halve the quantities of the mustard, honey, sugar, apple juice and sherry.

Source - taste.com.au