Recipes

Honey Glazed Ham

How to prepare

Click the buttons below to scroll down to see how to prepare the recipe:

Ingredients Method

Ingredients

1

KR Castlemaine Premium Cooked on Bone Leg Ham (3.5-5kg)

15-20 whole cloves

Honey Glaze

1/3 cup maple syrup

1/3 cup honey

Glaze Only

Method

Baked Ham:
1.Pre-heat oven to 160-170 degrees.
2.Prepare KRC Premium Leg Ham (remove rind using finger tips to leave fat exposed).
3.Score fat using a small sharp knife in diamond pattern, approximately 5mm deep. Stud the centre of each diamond with whole clove.
4.Place KRC Premium Leg Ham in a deep foil dish or lined baking dish.
5.Brush with Honey Glaze before placing in the pre-heated oven, then baste frequently during 1 1/2 – 2 hours cooking time.
6.Serve with roasted vegetables and gravy.

Honey Glaze:
1.Mix together until dissolved over a low heat.

Roast Vegetables:
1.Pre-heat oven to 170 degrees.
2.Toss prepared vegetables into large bowl with the rosemary sprigs and garlic.
3.Place vegetables in oven-proof roasting dish, sprinkle with salt and roast for 1 1/2 hours.
4.Serve with delicious KRC Premium Leg Ham with Honey Glaze and gravy.

Notes

Baked Ham serves: 8 – 10 people, preparation time: 20 minutes, cooking time: 11/2 – 2 hours.
Roast Vegetables serves: 8 – 10, preparation time: 10 minutes, cooking time: 1 hour

Glaze Only

Warm up all the ingredients so they dissolve
Use a glazing brush to glaze the ham with the dissolved ingredients

Christmas Catering Tip

If Christmas day is forecast to be stinking hot, cook roast meats and hams a day or two before in the cool of the night or early morning. Serve sliced as cold meat platters with crusty bread, salads and cold condiments such as mint jelly, chutneys, mustards etc.

Meet Stephan Muller
The Wursthütte owner since 2013.

Old Werner Muller started the Wursthütte Butcher Shop in Malvern more than 35 years ago. His goal was to produce the most authentic sausages for his Australian customers. His quality standards were extremely high. The Wurst (sausage) had to be so perfect that you could sell it in any European butcher shop from Zurich to Vienna. Werner’s nephew, Stephan Muller, arrived from Luzern Switzerland thirteen years ago to help out his uncle. He always wanted to learn this traditional craft from him. Stephan, a sixth-generation Butcher, later became the owner of the Wursthutte in 2013. Today, Stephan continues the family legacy in a very competitive market.