This is an easy but impressive option for your Easter ham.
I’m not a huge fan of the traditional way of studding the ham with cloves as there is always the worry that someone is going to eat a whole clove – yuck! I’ve got a couple of ham recipes on the blog but I think this is the simplest 🙂
I love the combination of honey and mustard, plus I’ve added some Worcestershire sauce for an extra savoury flavour. If you don’t have any Worcestershire sauce then you can just leave it out.
Ingredients – serves 8-10:
- 4kg/9lb leg of ham on the bone
- 1/3 cup honey
- 2 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 1 tbsp Worcestershire sauce
- 1 garlic clove, crushed
- Take the ham out of its packaging, rinse under cold water and pat dry with paper towel.
- Cut the rind around the thinner end of the leg and then remove the rind by running your fingers around the fatter edge and then slowly peeling it backwards.
- Trim any excess fat from the ham, leaving about 1cm/less than half an inch of fat all over.
- Score the remaining fat in thin lines all the way down the ham. This is easier than the traditional lattice pattern and looks nice when carved as you can follow the lines.
- Heat your oven to 190C/170C fan forced/370F and spray a large roasting pan with cooking spray. Put the ham in the roasting pan.
- Combine all the glaze ingredients in a medium saucepan over a low heat. Stir until runny.
- Spoon and/or brush about half of the glaze all over the ham (including on the underside).
Cook the ham for 50-60 minutes, basting with extra glaze about every 10 minutes. (Once you run out of glaze from the saucepan then you can use the glaze that you will find in the bottom of the roasting pan.)
- The ham is done when the glaze has turned a deep brown.
- Serve in large slices with vegetables of your choice (I recommend mashed potatoes).