A large and juicy ham is always a show stopper on the dining table and for most of the cooking time it doesn’t need much tending to. You only have to do some actual work for about 10 min. It couldn’t be easier than this.
HONEY GLAZED HAM
1 KG SMOKED GAMMON
6 BAY LAUREL LEAVES
10 WHOLE PEPPER CORNS
6 WHOLE CLOVES
2 TSP. MUSTARD
2 TSP. HONEY
2 TBSP. MUSCOVADO SUGAR
Place the ham in a large pot and cover with boiling water, so you do not have to skim the surface.
Add the bay laurel leaves, pepper corns and cloves.
Bring to a boil.
Turn the heat down to a medium-low and cook the gammon for 40-60 minutes until the core temperature is 62 degrees celsius.
Preheat the ovn to 250 degrees celsius.
Remove the ham from the pot, cut off the netting and remove the top layer of skin, leaving a bit of fat.
Score the fat layer without cutting into the meat.
Stir muscovado sugar, honey, mustard and salt together and spread it over the the ham evenly.
Place it in the very hot oven for 10 minutes until the glaze is golden, it must not burn or become too brown.
Remove the ham from the oven and allow it to cool for 10 minutes before cutting it into thick slices.
Serve with a delicious potato salad or other side dishes.