••••HONEY GLAZED HAM••••

(Source: love foodies.com & photos also)

••••HONEY GLAZED HAM!!

Honey Glazed Ham

Prep Time: 5 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 35 minutes

Yield: unlimited

Ingredients

• 1 ham joint (with fat on it)
• 6 whole cloves (the spice)
• 1 Star Anise (if you can get it)
• 2 Sticks celery roughly chopped
• 1 Orange
• 1 Apple
• 1 Tomato
• 2 Carrots
• 2 bay leaves
• 6 peppercorns
For the glaze:
• Enough Honey to cover the surface of your size of ham
• 3 Tablespoons Brown Sugar
• A Handful of WHOLE cloves

Instructions

1. Break the celery into half or less so it fits in the pan. Squeeze the orange juice into the pan and add the rest of the orange outer. Cut the other vegetables into quarters and add to the pan.
2. Put all the ingredients into the pan. If you have ham with skin on, leave it on and place the whole joint in the pan.
3. Add cold water to the pan so it comes up 1 inch above the ham. The photo below was taken at the end of cook time so the water level had gone down. 
4. Bring the pan to a boil then turn down to a simmer and cook for the time you calculated for the weight of your meat. Remember, 20 minutes for every 500 g / 1 pound of meat. (total time from when you turn on the heat at the beginning, not from when it starts to boil)
5. When the cook time is up, remove the ham from the pan and place in a well lined baking pan.
6. ** I double line my pan with heavy duty foil as the honey etc will be very sticky!
7. Preheat the oven to 220 C / 425 F
8. If your ham has skin on, use a sharp knife and remove the skin, but leave the fat underneath on, so your joint of meat will look like the one in my photo.
9. Now cut diagonal lines across the ham, cut down as far as the fat but not into the meat itself. Then cut lines the other way so you end up with criss cross lines like the picture below. 
10. Rub the brown sugar gently over the fat, poke it into some of the lines you cut, then pour enough honey, and using a brush or your hand, cover the meat.
11. Now wash your hands! For the cloves, push a clove into each cut in the ham where your criss cross cuts meet. (see my photo below). I find it easiest to pour some of the cloves into a bowl and use them from there as your hands will get a little sticky.
12. Take some pieces of foil and cover any parts of the ham which are not covered by fat. For my piece in the picture, the ends did not have any fat so I covered those to stop the ends from burning or going hard in the oven. 
13. Place in the oven for about 20 - 30 minutes or until browned all over like the photo below. Remember, the ham is already cooked, so this stage is purely to get a nice golden brown glaze all over. You can take it out half way through and baste with the juices to give it a really good glaze.
14. Leave to cool or allow to rest for 20 minutes before removing from the pan and carving.