This year I am going to stud it with orange slices instead of cloves. Make the glaze the day before, and keep in the fridge.
Rating : Moderate
Honey Glaze for ham
- 100g demerara sugar
- 50ml Madeira wine
- 25ml sherry vinegar
- 125g honey
- Preheat the oven to 170°C/Gas Lift the ham into a roasting tin. Snip and remove
the strings and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove. Pour half of the glaze over the ham and roast for 15 minutes.
- Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the ham colours evenly.
- Remove from the oven and allow to rest for 15 minutes before carving.