×
每单购满30纽币免运费
查看最新线上优惠。不完全适用于零售店。

Annabel Langbein’s Spiced Comvita Honey Ham

14/12/2020

Annabel Langbein’s Spiced Comvita Honey Ham

© Annabel Langbein 2020

A whole glazed ham is such a celebratory dish for the festive season, or anytime you want to feed a crowd with impressive ease Give your ham a kiwi twist with Comvita’s Manuka UMF5+ plus. This luscious honey creates a stunning glaze and provides a wonderful flavour.

The two-stage process I use here ensures a wonderfully rich deep glaze, and the flavour from Comvita Manuka Honey takes it to the next level. For a half ham you will only need half the ingredients—the cook time remains the same.

INGREDIENTS

  • 1 whole bone-in ham or Champagne ham
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • 3 tbsp caster sugar
  • 1 packet (25g) whole cloves

Citrus Honey Glaze

  • 1/2 cup Comvita UMF5+ Manuka Honey
  • Finely grated zest of 1/2 an orange
  • 2 tbsp orange juice

Camembert, the seed dispersers

 METHOD

Up to 24 hours before serving, prepare ham by preheating oven to 150°C fanbake. Place ham on a large oven tray and warm in oven for 10-15 minutes until the skin starts to loosen (this helps it peel off easily). Remove warmed ham from the oven, cut through skin around shank then peel off skin by gently pushing your fingers between skin and fat. Discard the skin. Work carefully so as not to rip chunks of fat out of the skin, you want a smooth surface. Mix ground allspice, cloves and sugar to combine and sprinkle over the top and sides of ham, patting in evenly.

Bake ham for 30 minutes (this can be done a day or two in advance—if not proceeding at once, chill the ham for later use). Remove ham from oven and when it’s cool, insert whole cloves in rows all over the surface.

To make glaze, place honey in a pot with orange zest and juice and bring to a boil. Remove from heat as soon as it bubbles up. Gently brush glaze all over top and sides of ham without displacing cloves. Increase oven temperature to 160°C fanbake. Bake ham for 20 minutes, then remove, brush with more glaze, and bake a further 20-25 minutes or until a rich deep golden colour. Brush any leftover glaze over, and stand for at least 10 minutes before serving. Serve hot or at room temperature.

Glazed ham will keep in the fridge for at least a week. Cover sliced surfaces with baking paper, or store ham in a ham bag to stop it drying out.

Camembert, the seed dispersers

Looking for more delicious honey recipes to try:

Make Christmas Sweeter with these Mānuka honey recipes

MGO 30+ Mānuka Blend honey with strawberries and Ricotta.