Honey glazed ham

[demonloop]

I’ve been tasked with making the ham at Christmas again this year. Last year was maple syrup glazed but I found it burned a little and being runny the majority ended up in the dish

So, anyone any good honey roast ham recipes?

[Mj2k]

I’ve dome both maple, but also a balsamic, Dijon & brown sugar mix.

I brush it every 10 mins for the last 40mims of cooking, so building layers on it that stick vs simply run down the side. With the balsamic you have more texture control over the glaze, perhaps using some balsamic glaze too if too runny.

When I worked in the food industry designing the Xmas ham ranges for supermarkets, we also used orange marmalade & balsamic or even a simple honey to glaze as stuck really well for large scale production.


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[Sinnlover]

Google ginger beer and mustard ham.
It the Mrs go to and it gets demolished

https://www.nigella.com/recipes/ginger-glazed-ham

[Barry]

Sorry to sidetrack you but, one of the best hams ever is Coca Cola ham, we are having it today and it’s very very good.

https://www.nigella.com/recipes/ham-in-coca-cola

[Omegamanic]

Another shout for a Coca-Cola ham - best I’ve made any way

[demonloop]

Agreed on the Cola ham, very nice. Will try some of the pointers above thanks gents

[JasonM]

I do a Coca Cola ham every year and it’s a family favourite , I do finish it off in the oven with a sticky marmalade glaze as well . Mmmm can’t wait.

[Linocut]

Another one here for Coca Cola, but can never be bothered to glaze it


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[yumma]

I am a big +1 for Cola Ham. Can always add a Honey glaze afterwards too to add to the presentation and flavour.

[Middo]

Jamie Oliver’s marmalade ham is decent.

[julian2002]

No idea what it's called but it's what my mum did - and I do every year now.
1) Use skin on ham
2) Boil it until cooked with carrots, celery, peppercorns and onions.
3) Peel skin off but leave a good layer of fat.
4) Score fat into diamond shapes
5) Place in baking tray fat up and pour Guinness over the ham.
6) Pour molasses over ham and make sure it's liberally worked into the fat without destroying the pretty pattern.
7) Rub muscovado brown sugar into the molasses so there is a nice thick coating to caramelize.
8) Push cloves into the center of each 'fat diamond'
9) Chuck it in the oven and baste with the Guinness when you think it won't wash the sugar away - about 15 mins.
10) Pull it out when it's done - about 30 mins.

[JasonM]

Sounds delicious!

[Maysie]

We are fortunate enough to rear own pigs, so also make own own whole and half hams from scratch.
The problem is that they taste so good, they don't last long enough to make it through to Christmas!

This is the recipe I use:



Brine solution ready to boil:


Cooking the gammon with the stock veg and spices:


When roasting the ham at the end, put the ham on the skin you have removed and it acts as a bit of a trivet, catches the glaze which runs off - and is gorgeous when chopped up and used with an egg noodle style recipe.

I still have a whole 7kg leg in the brine which should come out of the brine solution on Thursday, so I will post a picture of the finished article when it has been hung, boiled and then roasted. Hopefully I wont burn that one!

This was the last 'trial' which lasted less than 48hrs.

[Maysie]

Unfortunately the pan was so large that it did not fit in the oven.




Whole bone-in leg of ham. Glazed, roasted and ready for Christmas...

[hogthrob]

Note: Coka-Cola ham doesn't work with Diet Coke.



Anyway, you're all wrong. This is the greatest Christmas ham:

[blackal]

My best ever, made last year and cooking again just now. The relish is stunning too. (Mary Berry).

[julian2002]

The ham I described earlier before it went in the oven.



And after.


Used a milk stout this time which I’ve never done before. Actually tasted quite pleasant and I’m not a big stout / Guinness fan.
Have to see what it’s done for the ham once it’s cooled a bit.


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