This recipe has been used in our family for over 200 years, which makes it an very old fashioned and traditional honey and spice glaze for this roasted ham, perfect for cut and come again eating throughout the Christmas holiday period.
old fashioned honey & spice roasted ham
- 4 – 5kg cooked ham leg
- ¼ cup whole cloves
- 1 cup dark brown sugar
- 1 cup strong flavoured honey
- 2 tablespoons ground cinnamon
- 2 cups of water
Preheat oven to 170 °C. Carefully skin the ham leaving as much fat as possible attached to the meat and score the fat into diamond shapes of about 4 cm across. Stud each diamond with a whole clove. Place ham in a large roasting pan. Sprinkle the clove studded ham with cinnamon then drizzle with honey and finally sprinkle on the dark brown sugar. Cover the knuckle/shank with foil or greaseproof paper to prevent it burning. Pour the water into the bottom of the roasting pan (this is to keep the ham moist and to stop the sugars in the glaze burning onto the roasting dish). Cover in foil and bake in the preheated oven for 1 hour. Then remove the foil and bake and baste the ham every 15 minutes with the honey glaze for 1 more hour or until dark golden and fragrant. Add more water if required during this time.
Remove the ham from the oven and allow to rest covered in foil for up to 30 minutes before serving. This ham can be served hot or cold.
Tip: To make it easier to carve the ham cut a thin slice from underneath the ham so it sits flat on a cutting board.