Sticky Honey Glazed Christmas Ham!

The family has arrived, the table's covered in an array of delicious food that you have slaved away all week to put together. As the last guest finds their drink and makes it to the table, you are pulling your slow-roasted, honey glazed, sticky ham from the oven. Everyone's face lights up as they know it is time to eat; they have waited all day to dig in and eat your honey ham.



This glazed ham is magical and not in the casting spell type. Still, it will have the power to put a stop to any family 'discussions,' satisfy your mother in law even though hers is still the 'best,' and everyone will be taking naps, including your dad in his favourite chair.


Ok, enough scene-setting and mouth drooling, let's get into the recipe and how to make this Christmas the best in years. The trick to this honey ham is in the preparation, marinating, and creating days before you need to cook. Before we get into this, this recipe is the same one I use for my Some Guys Food Christmas feasts so that the volume may be too big for your Christmas.



Some Guys Food Honey Glazed Christmas Ham


Marinate/Glaze

1 kg Pure Peninsula honey (I love Red Gum)

10 + More Cloves

5 Star anise

3 Cinnamon quills

Zest of 5 lemons

Zest of 3 Oranges


5 kg Ham, On the bone (I believe it tastes so much better on the bone)

Seasoning


Method


Start this recipe about 3 days before you intend to cook the ham.

Let's start with the marinate, in an appropriate pot add in the honey, ten cloves, star anise, cinnamon, and the zest of the lemons and oranges. Place this over low heat and very slowly bring it to a simmer, allow it to cool on the side for about 30 minutes and then bring to the simmer again.

Note: This method of infusing the flavor into the honey will help inject a volume of character into the ham.


Now with the ham, if the skin is still on the ham, use a sharp, thin knife to get just under the skin and slowly peel the skin off the ham. Depending on which type of ham you have, it may have an excess of fat on the outside. If this is the case, you only need about half a centimetre to help keep the ham juicy, remove the rest of the fat. Pineapple cut about 1 cm into the ham across the top, using a brush, baste the top of the ham with the honey. Repeat the glazing process twice a day for 3 days.

Note: Don't go too over the top with the amount of honey you brush onto the ham over the 3 days, the time will add the flavor. Small amounts, more often.

Three days have now passed, and you are ready to cook your ham. In each of the squares on top of the ham, insert a clove to give some extra flavor. In a tray with a wire rack on the bottom, glaze the ham before going into the oven. Roast the ham @ 200 c for an hour and a half, glaze the ham every 15 minutes.

Note: Be sure to do some 'Quality' tests throughout the whole cooking process.



Once you are happy with how it looks, allow it to cool slightly and then carve away. I love to eat this with apple chutney or a mint caramel and some roast veggies!


I will be doing some more Christmas themed recipes, be sure to keep an eye out for the next one or ask if I can do a specific recipe!








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