Brown Sugar and Honey Mus­tard Ham

Super Food Ideas - - OUR RECIPES -


½ cup honey ¹⁄³ cup brandy 1 ta­ble­spoon di­jon mus­tard 1 sprig fresh thyme 8kg cooked leg ham 1 cup brown sugar

1 Pre­heat oven to 180°C/160°C fan-forced. 2 Place the honey, brandy, mus­tard and thyme sprig in a small saucepan over low heat. Cook, stir­ring, for 2 min­utes or un­til honey has melted. In­crease heat to medium-high. Bring to the boil. Re­duce heat to low. Sim­mer, un­cov­ered, for 5 min­utes or un­til thick­ened slightly and syrupy. Re­move from heat. Set aside for 15 min­utes to cool slightly. Re­move and dis­card thyme. 3 Mean­while, us­ing a small sharp knife, cut through the ham rind about 8cm from shank. Start­ing at the op­po­site end to shank, care­fully run your thumb un­der the rind to sep­a­rate it from the fat. Peel back and re­move rind. Wrap shank end in foil. 4 Place ham on a lightly greased wire rack in a large roast­ing pan. Brush ham with ½ the honey mix­ture. Bake, bast­ing with re­main­ing honey mix­ture halfway through cook­ing, for 1 hour or un­til ham is golden. Sprin­kle ham with sugar. Bake for a fur­ther 30 min­utes or un­til sugar is be­gin­ning to caramelise (see notes). Re­move and dis­card foil from shank. Serve. NUTRI­TION: (per serve) 1452kj; 15.2g fat; 5.5g sat fat; 35.9g pro­tein; 15g carbs; 0.1g fi­bre; 104mg chol; 2632mg sodium.

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