December 13th, 2022Land of ‘pork and honey’: try some honey-glazed ham

From: Richard Cornish

We are a land of pork and honey here in Daylesford, with some of the best pig
growers and beekeepers in the nation right here on our doorstep. We love the
honey from Des O’Toole in the heart of town and John Cable out near Glenlyon
and use their honey to make this delicious glaze to go with our magnificent smoked
free-range hams.

Set the oven rack to the lower part of the oven so the ham will fit in a large
roasting pan. Preheat the oven to 170°C / 160°C fan.
Remove ham from wrapping, rinse, cover with foil and bake for 1.5 hours.
Make the glaze by placing the sugar, honey, and herbs in a small, heavy-based
saucepan and place over medium heat, covered to dissolve the sugar and absorb
flavour from the herbs for 10-15 minutes. Stir frequently.
Remove the ham from the oven and allow to cool enough to handle. With a
sharp knife, cut the skin on the side of the leg and around the bone joint. Peel
away the skin to reveal the fat.
Cut across the fat to create diamond-shaped cross-hatching. This allows the fat
to render and take the glaze down into the meat. Place a whole clove on each
corner of the diamonds for decoration.
Remove the herbs from the glaze and brush three-quarters of the glaze over the
ham. Return the ham to the oven and bake for a further 25 minutes.
Remove, brush, over the remaining glaze and roast for a further 15-20 minutes.
Remove and rest for 20 minutes to 2 hours.
Carve and serve with mustard, gravy and even some cranberry jelly. Garnish
with extra rosemary and pomegranate seeds