Honey Glazed Ham

A firm favourite at Christmas time, this is also an economical alternative to a roast dinner and leftovers can be used in all sorts of ways.

Ingredients

2kg unsmoked boneless ham joint

1 carrot

1 onion

2 sticks of celery

1 teaspoon black peppercorns

1 teaspoon coriander seeds

2 bay leaves

Cloves for studding

For the glaze

200g demerara sugar

25ml white wine vinegar

100ml dry white wine

200g honey

Method

• Place the ham into a large pot and cover with cold water. Peel and chop the carrot and onion and roughly chop the celery, then add these to the pot along with the black peppercorns, coriander seeds and bay leaves. Bring the pot to the boil, then reduce the heat to a simmer for 2½ hours. Skim off any impurities on the water surface and top up with water if needed during the cooking time. Carefully pour the cooking liquid away and allow the ham to cool slightly on a plate.

• Preheat the oven to 180ºC. Place the ham in a suitable-sized roasting tin. Carefully cut away the skin leaving a thin layer of fat on the ham. Score the fat with a knife in a criss-cross pattern and stud each square with a clove.

• To make the glaze, put the sugar, vinegar and wine into a pan and bring to the boil. Add the honey and bring to the boil again, then remove from the heat.

• Pour half the glaze over the ham and roast in the oven for 15 minutes. Remove from the oven and pour the rest of the glaze over. Roast for a further 30–35 minutes, basting the juices over the top and turning the roasting tin a few times to get an even colour all over.

• This ham can be made a day or two in advance of when you need it.

• Serve with your favourite accompaniments.