Nobody wants a hot oven on the twenty fifth, which is why the ham is already cooked and only needs a glaze and a colour. Hot Honey Drizzle is a finished glaze in a bottle: honey for the lacquer, cider vinegar so it does not go sickly, chilli so the second slice tastes different from the first. Serve it warm, then serve it cold for the next four days.
1 hr 30 mins. Serves 12 plus leftovers.
Ingredients
- 5kg Cooked leg ham, on the bone
- 200ml Plateit Hot Honey Drizzle
- 2 tbsp Dijon mustard
- 1 Orange, zested and juiced
- Whole cloves, a small handful
- 3 Bay leaves
Method
- Cut through the rind around the shank, then slide your fingers under and peel it off in one piece. Leave the fat.
- Score the fat in diamonds, 1cm deep. Push a clove into each intersection.
- Whisk 150ml of Plateit Hot Honey Drizzle with the mustard, orange zest and juice. Brush a third over the ham.
- 160C in a tray with 200ml water and the bay leaves. Glaze again every 20 mins for 70 to 80 mins until dark amber and tacky.
- Rest 20 mins. Drizzle the last 50ml of Plateit Hot Honey Drizzle over as it goes to the table. Carve at the table, out of the sun.
Do this: Keep the rind. Damp it, lay it back over the cut face in the fridge and the ham stays good all week.
