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