HONEY-GLAZED HAM

Serves 8–10 (See photograph, page 75) This is a variation on the classic American holiday ham glaze in Michael Ruhlman’s classic book, Charcuterie. American hams are often boned out and have the skin removed, but this glaze also provides beautiful colour and flavour to intact (skin-on) hams. If you can, cook your ham over hot coals topped with a fistful of rosemary twigs. We find that, not only does this yield the best flavour, it creates the best colour (a beautiful, deep burnished red) on the exterior of the ham. If you don’t have access to a wood fire, just use your regular oven. 6–7kg ham on the bone (or picnic ham) 1 cup honey ¾ cup Dijon mustard 1 tablespoon finely chopped garlic 1–2 rosemary sprigs crusty bread, cornichons and extra Dijon mustard, to serve

Place oven shelf in lowest position. Preheat oven to 170°C. Using a small sharp knife, cut around shank of ham in a zigzag pattern, about 10cm from end. Carefully run knife under rind around edge of ham. Gently lift off rind in one piece by running your fingers between rind and fat. Trim any excess fat from ham, leaving a 1cm-thick covering. Score fat in a diamond pattern, about 5mm deep, taking care not to cut through fat into meat. Place honey, mustard and garlic in a bowl and mix until well combined. Using your hands, massage one-third of honey mixture into ham. Line a large roasting pan with baking paper. Place ham on a wire rack in pan. Bake, using rosemary sprigs to brush ham with remaining glaze every 30 minutes, for 1½ hours. Remove from oven and cool to room temperature. Serve with crusty bread, cornichons and extra Dijon mustard, if desired.