Lemon Myrtle, Honey & Macadamia Glazed Ham
Nothing says summer like fresh seafood, and oysters Kilpatrick are an Aussie staple. Topped with smoky Aussie bacon they’re perfect for your next celebration - or even just to spoil yourself for the sake of it.
1 hr 45 mins
Easy
10
What you’ll need
INGREDIENTS
- 1 SunPork Fresh Foods Half Leg Ham
- 100ml boiling water
- 400g Australian honey
- 5 Tbsp. golden syrup
- 4 Tbsp. dried lemon myrtle powder
- 150g butter
- 100g macadamia nuts
How to make it
- Pre-heat fan forced oven to 160⁰C.
- Carefully remove the rind from the ham, then score the fat in horizontal lines and cover the hock end in foil to prevent burning.
- Place a wire rack over a baking pan, then place the ham onto the rack. Pour water into the bottom of the tray.
- Sprinkle 2 Tbsp. lemon myrtle over ham and bake for 10 mins.
- While baking, add honey, 4 Tbsp. syrup, remaining lemon myrtle and butter to a saucepan and bring to a simmer. Cook for 5-10 mins until thickened.
- Remove ham from the oven, and brush with approx. 1/4 of the glaze. Bake in the oven for 1hr, basting every 10-15 mins during cook and rotating as needed.
- While ham is baking, add macadamia nuts to a small bowl and cover with approx. 1/4 of the glaze or enough to coat, then pour onto a lined baking tray and cook for approx. 10 mins or until a toffee has formed. Remove from the oven to cool.
- Remove ham from the oven and baste with remaining glaze, then allow to rest and caramelise. Garnish with toffee macadamia nuts.
- Slice and enjoy!
