BOATSHED MARKET Glazed Honey & Mustard Champagne Ham Instructions
- June 8, 2024
- BOATSHED MARKET
Table of Contents
BOATSHED MARKET Glazed Honey & Mustard Champagne Ham Instructions
INGREDIENTS
- 3 cups (750ml) orange juice
- 3 cups (525g) brown sugar
- 1 cup (250ml) red wine vinegar
- 1 stick cinnamon
- 8 cloves
- 16 sprigs thyme
- 3 cups (750ml) port
- 1 x 6–7kg ham leg, skin removed and trimmed
METHOD
STEP1. Preheat oven to 220°C. Place the juice, sugar, vinegar, cinnamon,
cloves and thyme in a medium saucepan over high heat and stir until the sugar
has dissolved. Bring to the boil and cook for 30 minutes or until reduced.
Remove from the heat, add the port and stir to combine. Strain the glaze into
a heatproof jug, discarding the solids.
STEP2. Trim any excess fat, leaving behind a medium layer of fat, which
is then scored without cutting into the meat. Wrap the hock of the ham with
non-stick baking paper followed by aluminium foil. Place the ham, top-side
down, in a tight-fitting, deep-sided roasting pan. Pour the glaze over the ham
and roast for 40 minutes. Remove from the oven and reduce the oven temperature
to 200°C. Turn the ham over, baste with the glaze and roast for a further
20–25 minutes or until golden.
STEP3. Remove the ham from the pan and place on a large serving platter.
Brush the remaining glaze over the ham before carving to serve. Serves 12–14.
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