Smoked Honey Butter Glazed Ham

Smoked honey butter glazed ham is tender and delicious, covered in a sweet buttery glaze with brown sugar, honey, butter, and spices. With a prep time of just five minutes. The perfect centre piece for any Easter lunch table with family and friends.

Serves 10 +

Effort: Easy

Prep: 5 mins

Cook: Varied - see instructions

Gluten free

Ingredients

• 2.5kg-3.5kg ham joint

Smoked Honey Butter Glaze

• 110g unsalted butter, melted

• 170g smoked honey

• 110g brown sugar

• 1/4 tsp cinnamon

• 1/4 tsp smoked paprika

• 1/4 tsp chili powder

• 1/4 tsp salt

• 1/4 tsp pepper

Instructions

• Preheat the oven to 170c fan.

  Roasting the ham

  Uncooked and Bone-In Ham: Cooking Temperature and Time: A half bone-in ham weighing between 2.5-3.5kg requires 35 to 40 minutes of roasting at 170c fan per 500g. For whole bone-in hams weighing 5kg+, cook the ham at 170c for 22 to 26 minutes per 500g. The internal temperature should be 65c.

  Cooked and Bone-In Ham: Cooking Temperature and Time: Place ham in a large roasting tray and add a little water to the bottom before covering in foil. Bake in the oven for 15-20 mins per 500g. The internal temperature should be 65c.

• Once the ham is cooked carefully score the fat in a criss-cross pattern to create diamonds shapes.

• In a small bowl combine all the glaze ingredients and stir.

• Increase the oven temperature to 180c fan. Glaze the ham and return to the oven. Roast uncovered basting the ham with the glaze and drippings for another 30 minutes until the fat is shiny, brown and a little crispy. Delicious!

Hints & tips

Storing glazed ham:

• Keeps for 1 week in the fridge in a ham bag or pillowcase.

• Soaking solution: Mix 1 litre / 1 quart of water with 2 tablespoons white vinegar. Soak ham bag or pillowcase for 15 minutes.

• Storing: Wring dry, place ham inside, seal loosely. Refrigerate.

• Repeat ~3 days: When ham bag dries out (usually ~ 3 days), repeat soaking steps above.

• Freezing: Freezes for 3 months. Freeze in blocks then slice after thawing (recommended, ham is juicier). Wrap blocks in cling wrap then place in airtight container. Alternatively, slice and place in airtight container then freeze.

Recipe

Pork with Smoked Honey Butter Glaze

• 4 pork chops/ rashers (about 1 cm thick)

• 1 tbsp olive oil

• 3 tbsp butter

• 2 tbsp smoked honey

• 2 tsp brown sugar

• 1/4 tsp cinnamon

• 1/4 tsp smoked paprika

• 1/4 chilli powder

• 1/4 each salt & pepper

• Warm water

  Method

• Salt and pepper both sides of the pork chops.

• Heat the olive oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook pork chops for 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes. Remove to a plate and loosely cover in foil.

• Reduce the heat to medium-low and add the honey, sugar and spice mix. Whisk to combine and bring to a simmer stirring constantly for 2-3 minutes. Once the sauce has reduced and become a little thicker add 1/4 cup of warm water in a slow drizzle, stirring to combine.

• Adding the water will emulsify the sauce and create a glossy finish. Once the sauce is glossy bring back up to a simmer and add the pork back in.

• Cook for 2 mins on one side, then flip, and cook for another 2 mins. Serve immediately.

  Delicious and simple! Serve with mash potatoes.