Honey Glazed Ham. Super easy recipe and guaranteed to be packed full of flavour and very moist. Perfect served warm or cold, or both!
Appetizer, Breakfast, Main Course, Salad
For Boiling the Ham
1 ham joint (with fat and rind on it)
6 whole cloves (the spice)
1 Star Anise
2 Inch piece of fresh ginger
2 Sticks celery roughly chopped
1 Onion, quartered
1 Lemon, quartered
1 Orange, quartered
1 Apple, quartered
2 Carrots, broken in half
2 bay leaves
Handful of fresh parsley
For the glaze
1/2cupEnough Honey to cover the surface of your size of ham
Boiling Cook Times:
For BoneLESS allow 25 minutes per 1 lb / 500 g
For Bone IN ham, allow 20 minutes per lb / 500 g.
Remove ham from packaging and rinse. Set aside.
Break the celery into half or less so it fits in the pan. Squeeze the orange and lemon juice into the pan and add the rest of the orange outer. Cut the other vegetables into quarters and add to the pan. (No need to peel the ginger, just chop into 4 and add it to the pan.)
Put all the ingredients into the pan. If you have ham with skin on, leave it on and place the whole joint in the pan.
Add cold water to the pan so it comes up 1 inch above the ham.
Bring the pan to a boil (lid on) then turn down to a simmer and cook for the time you calculated for the weight of your meat. Remember, 20 minutes for every 500 g / 1 pound of meat. (total time from when you turn on the heat at the beginning, not from when it starts to boil)
When the cook time is up, remove the ham from the pan and place in a well lined baking pan. Leave the ham to sit for about 30 minutes. (It will be too hot for you to handle for the next step) Whilst you're waiting for the ham to cool a little, get the cloves, sugar and honey ready because your hands will get a bit sticky when you do the next step.
** I double line my pan with heavy duty foil as the honey etc will be very sticky!
Preheat the oven to 220 C / 425
If your ham has skin on, use a sharp knife and remove the skin, but leave the fat underneath on, so your joint of meat will look like the one in my photo.
Now cut diagonal lines across the ham, cut down as far as the fat but not into the meat itself. Then cut lines the other way so you end up with criss cross lines like the picture below.
Rub the brown sugar gently over the fat, poke it into some of the lines you cut. I use my hands simply because it's easier!
10. Then pour enough honey, and using a brush or your hand, cover the meat.
11. Now wash your hands! For the cloves, push a clove into each cut in the ham where your criss cross cuts meet. (see my photo below). I find it easiest to pour some of the cloves into a bowl and use them from there as your hands will get a little sticky.
12. Take some pieces of foil and cover any parts of the ham which are not covered by fat. For my piece in the picture, the ends did not have any fat so I covered those to stop the ends from burning or going hard in the oven.
13. Place in the oven for about 20 - 30 minutes or until browned all over like the photo below. Remember, the ham is already cooked, so this stage is purely to get a nice golden brown glaze all over. You can take it out half way through and baste with the juices to give it a really good glaze
Leave to cool or allow to rest for 20 minutes before removing from the pan and carving.
This ham is delicious served either warm or cold, and be sure to save enough slices for yourself as this always is the first to all get eaten at parties!!