Recipe for Honey Glazed Ham
Without the hefty price tag associated with brand names, a spiral-cut ham is covered in a buttery honey glaze for a delicious holiday centerpiece. 2/3 cup butter, 1 ready-to-eat ham, 1/4 cup dark corn syrup, 1/4 cup whole cloves, 2 cups honey
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Honey Glazed Ham
Without the hefty price tag associated with brand names, a spiral-cut ham is covered in a buttery honey glaze for a delicious holiday centerpiece.
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Manuka Honey Glazed Ham
Our Sunday Lunch today takes inspiration from my recent journey across Aotearoa New Zealand. The pièce de résistance, this beautiful Manuka Honey Glazed Ham, was one of the meats I ate when we lunched at Te Puia in Rotorua. It was most excellent, and I vowed to recreate the recipe at home. I also loved the Hāngī lamb and chicken, but digging an umu (earth oven) in the garden is little more complicated, especially on a rainy day! Happy Sunday, mates!
Ingredients (serves 4 to 6):
1 onion
2 small carrots
1.4-kilo/-pound ham on the bone (uncooked, and preferably not smoked)
1/2 tablespoon juniper berries
1/2 tablespoon whole black peppercorns
1/2 tablespoon coarse sea salt
1 litre/4 cups water
1 large garlic clove, minced
1/2 teaspoon dried rosemary
2 heaped tablespoons good Manuka Honey
Peel onion, and cut it into quarters. Peel carrots, and cut them into thick chunks.
Add onion and carrots into a large Dutch oven and place the ham onto them. Sprinkle liberally with juniper berries, whole peppercorns and coarse sea salt. Cover with water (the ham doesn’t need to be completely submerged as it will cook in the steam).
Place Dutch oven on the stove, over a high flame, and bring to the boil. Then, cover with the lid, reduce heat to low, and simmer, one hour.
In a small bowl, combine minced garlic, dried rosemary and Manuka Honey. Give a good stir until well-blended.
Preheat oven to 200°C/395°F.
Once the ham is cooked, lift it out of the Dutch oven, and onto a roasting or baking dish.
Carefully remove the skin from the ham, so you are left with a thin layer of fat. Using a sharp knife, score the fat in a criss-cross manner.
Generously spread Manuka Honey mixture onto the ham. Place baking dish into the hot oven, and roast, at 200°C/395°F, for 20 to 25 minutes, until golden brown on top, occasionally basting it with its fat and the Manuka Honey glaze.
Serve hot, with its roasting juices and Manuka Honey and Thyme Roasted Kūmara. A Waiheke Island Pinot Noir, or a French Beaujolais Nouveau would pair nicely with it!
Pōhutu Geyser in Rotorua, Bay of Plenty, New Zealand (14th October, 2022)
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Main Dishes - Ham - Chef John's Honey-Glazed Ham
Your guests will love the easy, delicious, and crispy-crusted honey-glazed ham that Chef John's recipe makes.
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Honey-Orange Glazed Ham
A quick and simple ham glaze made with honey, orange juice, cinnamon, and cloves is ideal for Thanksgiving, Christmas, or Easter.
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