Mustard and Honey Glazed Ham
"This time of year one of my favourite things to cook is a glazed ham, it has so many uses, is great to make and the family love it. I asked Monya to make me a fresh recipe for this year" - Paul, founder of Joseph Henry Limited
Monya Killian Palmer
Joseph Henry Limited's In house chef, bringing great recipes for you to try each month.
The pressure of entertaining at Christmastime is not yours alone to bear. All over the world, families are welcoming loved ones as house guests for a few days. Ensuring that they are fed and happy at all times need not be stressful – it just needs a little planning ahead! Here, we have a simple, fool-proof glazed ham to enjoy as one of your Christmas roasts - and a rich, satisfying pasta to make with any leftovers. Assuming you will be sitting with leftover turkey too, we have offered an interesting alternative to next-day sandwiches (yawn) – a warming, fragrant curry. If you plan these things ahead of time (and ensure the fridge and pantry is stocked), you will look a true domestic god(des) effortlessly whipping these dishes up. Season’s Greetings everyone!
Mustard and Honey Glazed HamServes 6-10
It’s not Christmas without a perfect glazed ham. Follow these steps below for a succulent, sticky and delicious ham. It does require an overnight rest in the stock it has been poached in, but the best things take time - and this is no exception.
1.5kg smoked gammon
1 onion, peeled and cut into chunks
1 carrots, roughly chopped
3 garlic cloves, peeled and bashed
2 tsp black peppercorns
3 TB runny honey
2 TB wholegrain mustard
1 TB dark soy sauce
Use a pot that is tall
enough to accommodate your 1.5kg piece of gammon. Pour enough cold water into
the pot that covers the gammon completely. Add roughly chopped
onions, carrots, smashed garlic and black peppercorns to the water.
Bring the mixture to the boil and skim off any impurities that rise to the surface. Reduce to a low simmer, cover and allow to cook for 90 minutes.
After this time, turn the stovetop off and allow the ham to cool in the stock. After two or three hours, transfer the ham and the stock to another bowl, preferably one that allows the liquid to cover the ham completely. Cover and place in the fridge overnight.
The next day, scrape away the fat that solidified at the top of the stock and remove the ham. Strain the mixture through a fine sieve, discarding the vegetables and peppercorns. (Do not discard the stock as it has many uses one of which you will see in the Ham and Pea Pasta recipe below).
Preheat the oven to 180°C.
Separate and remove the rind from the fat on the ham, then use a sharp knife to lightly score a criss -cross pattern over the layer of fat remaining. Press decorative, aromatic whole cloves into the scored fat. Place the prepared ham onto a deep roasting tray.
In a small bowl, whisk together the honey, wholegrain mustard and dark soy sauce. Baste the ham generously with most of the glaze, then add a very small dash of water to the tray (this just stops the glaze that runs off from burning). Place into the oven for 20 minutes, then increase the oven to 200°C and baste with remaining glaze. Cook for an additional 20 minutes, rotating the tray once or twice until the fat is golden.
Allow to rest for approximately 15 minutes before slicing and serving.
Beautiful Chef Knives
We find and supply the most beautiful chef knifes, make preparing these delicious meals easier with the right tools for the job.
'Mira-Ko' 8 Inch Carving Knife
Made from surgical grade stainless steel, sharpened on a 12 Degree bevel, not only will this slice through the honey roast ham, it will give you years (a lifetime guarantee assures that!) of pleasure in the kitchen
Grandsharp - Why Damascus.
As an artisan, and carpenter, you learn to appreciate the value of traditional materials and why its worth that little extra. Folded damascus steel (just how samurai swords are made) provides an even greater level of sharpness and edge retention that our Mira-Ko Range. Why not check our 'Hasu' Range, or this Grandsharp Layered Damascus Gyuto General purpose knife.
Ham, Pea and Mushroom PastaServes 2
Stuck with leftover ham after the festivities? I couldn’t think of anything more decadent to make Christmas last longer than to dice up the cooked ham and create a creamy, rich pasta. Besides, diet only starts in January, right? This recipe is based on the assumption that your leftover ham was originally a smoked gammon and that you retained the stock used when poaching it, as explained in the Mustard and Honey Glazed Ham recipe above.
1 TB olive oil
1 onion, peeled and finely sliced
2 cloves garlic, peeled and sliced
95g mushrooms, thickly sliced
½ cup reserved ham stock
210g leftover Christmas ham, fat removed (trimmed weight)
60g frozen peas
1 cup double cream
2 portions pasta, shape of your choice
freshly cracked black pepper
Parmesan, finely grated
Heat the olive oil in a
large pan and over a moderate heat, soften the onions and garlic.
Add the mushrooms, and increase
the heat to caramelise the mushrooms.
Pour in the reserved ham stock and reduce the liquid completely: all the liquid should evaporate leaving a concentrated deep, smoky ham flavour in the onion mixture.
Add the chopped ham and frozen peas and pour in the cream. Cook over moderate heat until the cream reduces by half and thickens.
In the meantime, cook the pasta al dente, then drain. Tip the pasta into the pan (only once the cream has sufficiently thickened to coat the pasta), and combine well.
Divide between two bowls and serve. This dish requires no salt seasoning, only a generous crack of black pepper and a sprinkle of finely grated Parmesan.
Quick Fragrant Turkey Curry
You are likely exhausted after Christmas and the thought of cooking may be daunting. This is a deeply delicious fragrant curry that can be thrown together in less time it would take to make a boring turkey sandwich – and very likely to become a favourite in your home. You can serve it over rice or noodles, but we served ours on crushed roast potatoes, assuming you have leftovers of those!
1 TB olive oil
2 courgettes, sliced
6 mushrooms, sliced
2 TB yellow curry paste
1 tin coconut milk 250g
leftover Christmas turkey meat
1 tsp fish sauce
leftover roast potatoes, to serve
coriander, to garnish
Heat the olive oil in a wok and stir-fry the courgettes and mushrooms until caramelised. Add the yellow curry paste and the coconut milk and use a whisk to combine.
Over high heat and stirring continuously, allow the coconut milk to reduce to a thick, creamy sauce, then add in the cooked turkey (to warm through). Towards the end, stir in the fish sauce and a pinch of sugar.
Serve over crushed roast potatoes, rice or noodles and garnish with freshly chopped coriander.
1. Yellow curry paste is available in the Asian foods section of most supermarkets. If you have trouble finding in store, they are usually available online from the same stores.
2. Follow the same recipe if you have leftover roast chicken.