Mustard and Honey Glazed Ham — Joseph Henry Limited

Serves 6-10

The Perfect glazed ham, good as a festive treat or summertime for picnics and alfresco dining. 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
whole cloves
3 Table spoons of runny honey
2 Table spoons of wholegrain mustard
1 Table spoons of 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}.

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.