Honey and Citrus Glazed Ham

I just love chef Curtis Stone….. and as Christmas approaches I found this recipe of his which I will definitely be trying this year.

For the glaze

• 1/2 cup/120 ml honey
• 1/4 cup/60 ml apple cider vinegar
• 1/4 cup/60 grams coarsely chopped fresh ginger
• 1/4 cup/60 ml Dijon mustard
• 1/4 cup/60 ml fresh lemon juice
• 1/4 cup/60 ml packed brown sugar
• 1/4 cup/60 ml whiskey
• Zest of 1 orange
• 5 whole cloves
• 1/2 teaspoon aniseed
• 1 cinnamon stick
• 1 garlic clove, crushed

For the ham:

• 1 bone in cured and smoked ham
• 2 carrots, peeled and cut into large chunks
• 2 celery stalks, cut into large chunks
• 1 onion, cut into large chunks
• 1 head garlic, split in half horizontally

1. Preheat the oven to 350°F/175C.
2. Combine the honey, vinegar, ginger, mustard, lemon juice, brown sugar, whiskey, orange peel, whole cloves, star anise, cinnamon, and garlic in a medium saucepan.
3. Bring to a simmer over medium high heat for 5 minutes stirring often and making sure the glaze does not over reduce.
4. Remove from the heat and steep for 10 minutes.
5. Strain through a fine-mesh sieve into a small saucepan; discard the solids.
6. Place the cut carrots, celery, and onion in the bottom of a roasting pan and set the ham on top of the cut vegetables.
7. Brush some of the glaze over the ham to coat entirely and generously.
8. Make a tent over the pan of ham with foil and bake for 2 ½ hours, brushing with extra glaze every 30 minutes.
9. Remove the foil cover from the ham and continue baking for about 30 minutes and brush with extra glaze halfway through.
10. The glaze should be golden and caramelized and the ham should be fully cooked.
11. Remove the roasting pan from the oven and allow the ham to rest for 10 to 15 minutes lightly covered with foil.
12. Transfer the ham to a carving board.
13. Strain any pan drippings into a small saucepan and skim and discard any fat from the pan drippings. Add the remaining glaze to the pan drippings.
14. Reduce over medium heat until the sauce thickens slightly, then remove from heat.

To Serve: Slice the ham into 1/4 inch thick slices and arrange on a platter. Serve with the sauce