Honey-glazed ham with parsley & praline crust

"THIS HONEY-GLAZED HAM TASTES AS SPECTACULAR AS IT LOOKS. IT'S A MUST-MAKE THIS FESTIVE SEASON"

SERVES 12+

600g runny honey

1 tsp each ground cinnamon, nutmeg,

cloves, allspice and ground ginger

1 (7kg) whole leg ham on the bone

PARSLEY & PRALINE CRUST

3/4 cup (180ml) mead (from selected bottle shops)

250g caster sugar 80g unsalted butter

370g coarse stale white sourdough breadcrumbs

1/ 2 bunch thyme, leaves picked

2 cloves garlic, crushed

3/4 bunch each flat-leaf parsley and dill, leaves picked, finely chopped Zest of 2 lemons

To make glaze, combine honey and spices in a saucepan over medium-high heat and cook, stirring continuously, for 5 minutes for flavours to develop. Remove from heat and keep warm until ready to use. Grease the base of a 2cm-deep medium oven tray and line with baking paper.

For the parsley and praline crust, place the mead and sugar in a medium deep frypan over high heat. Cook, swirling pan occasionally, for 12-15 minutes until golden and caramelised. Pour over prepared tray and stand until cooled completely. Once cooled, place in a food processor and whiz to a fine powder. Set aside. Meanwhile, heat the butter in a large frypan. When butter begins to foam add breadcrumbs, thyme, garlic, parsley and dill. Toss until coated in the butter.

Reduce heat to medium and cook, tossing frequently, for 5- 6 minutes until toasted, golden and fragrant. Season to taste. Transfer to a large oven tray, spread and cool completely. Once cooled, scatter over the praline and zest and toss to combine. Season to taste. It should have a nice balance of saltiness and sweetness. Set aside until ready to use.

Preheat oven to 180°C. From the end opposite the hock, remove skin from ham, leaving the fat in place. Cut around the hock to release the skin (reserve). Place on a wire rack in a large deep baking tray and brush all over with glaze. Bake, basting every 15 minutes, for 1 hour 30 minutes or until deep golden and caramelised. Remove from oven and

stand for 15 minutes, then brush again with the glaze. Scatter a thick coat of the parsley and praline crust all over the ham. Use your hands to press into the glaze. Place on a large serving platter. Slice and serve warm or cold with any remaining glaze. Wrap ham in reserved skin when storing to keep fresh.