| Tasmanian Leatherwood Honey Baked Ham |
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Tasmanian Leatherwood Honey Baked HamThis special honey and spice glazed ham is a delicious treat for Christmas or anytime for that matter. Choose a good quality traditionally made and smoked leg ham. You may like to add a medley of dried fruits such as figs, prunes, apricots and the like into the basting liquid half way through baking to accompany the ham at the table. Your kitchen will be infused with the perfume of Tasmanian Leatherwood honey and spices!  Serves however many you want... INGREDIENTS 1 x 5 kg leg ham 125 gm Tasmanian Leatherwood honey ¼ teaspoon grated nutmeg ¼ teaspoon ground cinnamon ¼ teaspoon powdered ginger ¼ teaspoon ground coriander ¼ teaspoon ground cloves ¼ teaspoon ground black pepper ¼ teaspoon ground white pepper 1 tablespoon verjuice 100 ml water 150 ml verjuice Preheat oven 200°C Remove the skin off the ham leaving a reasonable amount of fat to protect the ham when baking. Score the fat in a diamond pattern. Try to avoid cutting down to the meat. Measure the Leatherwood honey into a microwave proof glass jug and then add all the spice ingredients and the 1 tablespoon of verjuice. Mix well. Very gently warm this mixture in the microwave oven for about 30 seconds. Place the ham into a baking dish and then pour the honey mixture over the ham ensuring the whole ham is covered with the mixture. Use your fingers to rub it into the surface of the ham. Pour the 100 ml water and 150ml verjuice into the jug you mixed the spiced honey in and stir to collect any left over honey. Pour this into the base of the baking dish with the ham and place in the middle rack of the oven. Bake for 15-20minutes basting once. Then remove from the oven and turn the ham over and baste with the juices. Bake for a further 15-20 minutes basting once again to ensure even colour. If the basting juices are beginning to burn too much, then turn the oven heat down a little. Once you have achieved a lovely brown-caramel colour on the ham, remove from the oven. Set the ham on a serving platter and coat with the thick and caramel coloured syrup remaining in the baking dish. Allow to cool before slicing and serving. Enjoy! Text and Recipe Copyright © Sylvia’s Kitchen - Sylvia Devlin All rights reserved. |