The Kiwi Christmas ham, glazed with Golden Heat Hot Honey Mustard and orange. Sweet, sharp, gently spicy and glossy.
Serves: 12 or more | Prep: 20 min | Cook: 1 hr
Ingredients
- 1 cooked bone-in ham leg (5–7 kg)
- Whole cloves, to stud
- ½ cup The Flavorsmith Golden Heat Hot Honey Mustard
- Zest and juice of 1 orange
- ¼ cup brown sugar
Method
- Heat the oven to 180°C. Peel the rind off the ham, leaving an even layer of fat.
- Score the fat in a diamond pattern and stud each diamond with a clove.
- Put the ham in a roasting dish with 1 cup of water in the bottom.
- Simmer the Golden Heat, orange zest and juice and sugar for 3 minutes until slightly thick.
- Brush a third of the glaze over the ham. Bake 1 hour, brushing with more glaze every 20 minutes.
- Rest 15 minutes before carving. Serve warm or cold with extra Golden Heat on the side.
Chef's tip: The wholegrain mustard seeds in Golden Heat toast in the oven and give the glaze a lovely texture — don't strain them out.