Honey Mustard Glazed Ham
Sweet, sticky and full of flavour, this Honey Mustard Glazed Ham is the ultimate showstopper for your festive feast. Juicy, golden and caramelised to perfection, it’s guaranteed to impress your guests this Christmas.
2 hrs 35 mins
Capable Cooks
10-12
What you’ll need
INGREDIENTS
- 1 SunPork whole leg ham on the bone (approx. 9.4kg)
- 2½ cups honey
- 225g butter
- 6 Tbsp. Dijon mustard
Glaze
- 4 cups pineapple juice
- ¼ cup wholegrain mustard
- ¾ cup brown sugar
- ¼ cup honey
- 2 tsp. ground allspice
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- Zest of 1 orange
How to make it
- Preheat fan-forced oven to 160°C.
- Prepare the ham by cutting through the rind just below the shank. Starting at the opposite end, use your fingers to carefully separate the rind from the fat and discard the rind. Using a sharp knife, score the fat by slicing around the bone in a gentle downward spiral, keeping slices about 1–2cm thick.
- In a small saucepan over low heat, combine honey, butter and Dijon mustard. Stir until smooth and melted.
- Place ham in a baking tray and brush generously with the honey butter mix, basting deeply into all the scored lines.
- Roast for 1½–2 hrs, basting every 30-40 mins with pan juices, until warmed through and lightly caramelised.
- Meanwhile, combine all the glaze ingredients in a saucepan.
- Simmer over med. heat for 15-20 mins, or until syrupy and reduced by half.
- Increase oven temp. to 200°C. Brush ham generously with pineapple glaze and return to the oven for 20–25 mins, basting once or twice throughout until golden and caramelised.
- Remove from the oven and rest for 15-20 mins before carving. Mix any pan juices with leftover glaze for a delicious finishing sauce.
