A Christmas centrepiece with a glossy Hot Honey, orange and clove glaze. Sweet heat for the festive table.
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 Hot Honey
- Zest and juice of 1 orange
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar (optional, for extra crust)
Method
- Heat the oven to 180°C. Run your fingers under the rind to peel it off, leaving a thin, even layer of fat.
- Score the fat in a diamond pattern, cutting just through the fat. Stud each diamond with a clove.
- Put the ham in a roasting dish with 1 cup of water in the bottom.
- Simmer the Hot Honey, orange zest and juice, mustard and sugar in a small pan 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, until sticky and caramelised.
- Rest 15 minutes before carving. Serve warm or cold.
Chef's tip: If the glaze darkens too fast, loosely cover the ham with foil for the last 20 minutes.