Brown Sugar and Honey Mustard Ham
SERVES 20 PREP 15 MINUTES (PLUS COOLING) COOK 1 HOUR 40 MINUTES
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.