Capilano | Australia's favourite honey

Honey & Orange Glazed Ham

Honey & Orange Glazed Ham

 
  • Preparation 30 mins
  • Cooking time 1 hr
  • Makes 20 Serves

Ingredients

7 – 8 kg whole leg ham, on the bone
2/3 cup Capilano Honey
1/2 cup demerara sugar
1 tablespoon finely grated orange rind
1/4 cup fresh orange juice
1 tablespoon Dijon mustard
1 cinnamon stick
3 star anise, broken
about 30 whole cloves

Method

  • 1Position one oven shelf at lowest position in oven and remove all other shelves. Preheat oven to 160ÂșC. Place a rack in or over a large baking dish. Fill base of dish with about 2cm water.
  • 2Place all glaze ingredients in a saucepan over a moderate heat. Stir until sugar dissolves. Set aside for 20 minutes, then strain through a fine sieve.
  • 3Remove rind from ham: using the point of a sharp knife cut through the rind around the shank (about 10cm in from the end). Run your thumb around the entire edge of the ham to loosen the rim of the rind from the fat. Then slide your fingers between the fat and the skin, working upward toward the shank, until all the rind is free. Gently pull the rind away. Store rind in refrigerator.
  • 4Lightly score the fat in a diamond pattern 3cm wide and about 4mm deep (try not to cut into the meat). Stud the centre of each diamond with a clove. Wrap shank with foil.
  • 5Place ham, fat side up, on prepared rack. Brush half the glaze over the ham. Bake for about 1 hour or until deep golden brown, brushing with remaining glaze every 15 minutes. Rotate dish occasionally to ensure even cooking. Add more water to dish if necessary.
  • 6Allow ham to rest at least 10 minutes before slicing. Serve warm or cold.

Notes

  1. Alternatively, ask your butcher to remove the rind for you.
  2. If you do not have a baking dish large enough for the ham, you can purchase a large oval disposable foil dish from most supermarkets. For stability, place the foil dish on a large shallow sided oven tray.
  3. To store ham, place rind over top of cut ham. Soak a large piece of muslin or a cotton pillow case in a solution of half white vinegar and half water. Wring cloth, then wrap ham. Place on a tray and refrigerate. Rinse the cloth well and repeat vinegar solution every 2 days. Ham will keep up to 2 weeks.
  4. Any leftover ham can be frozen for up to 1 month.

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