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flameDessertPork
Honey Mustard Glazed Ham
Ingredients
- 2kg smoked gammon joint
- 2 bulbs of garlic, crushed
- 1 onion, peeled and roughly chopped
- 1 carrot, peeled and roughly chopped
- 2 sticks celery, roughly chopped
- 1/3 cinnamon stick
- 1 tsp freshly ground black pepper
- 1 bay leaf
- For the honey mustard glaze:
- 220g honey
- 150g Calvados
- 150g wholegrain mustard
Instructions
- Cook the ham by placing it into a pan and pouring enough cold over to cover it completely. Add the
- remaining ingredients and bring to a gentle simmer for 1.5 hours. Remove from the heat and allow to
- stand in the liquid for at least half an hour. (At this point, you could also choose to reserve the ham in
- the fridge if you wish to finish it later or the following day.)
- For the glaze, place the honey in a pan and heat to 135°C. Remove the pan from the heat and add the
- Calvados carefully. Return the pan to the heat, bring to the boil then reduce to a simmer until the
- liquid has reduced to what was the honey consistency.
- Preheat the Hub or Fusion BBQ to medium heat and remove the gammon from the liquid. Carefully
- place on a spit, then onto the barbeque on height setting 2. Apply layers of glaze to the gammon
- every few minutes until the ham begins to get sticky, this takes about an hour. Once sticky, lower the
- spit to setting 1 to colour for another 10 minutes.
- Remove the ham from the spit and rest for 10 minutes before carving.
- Serve with the any remaining glaze as a sauce on the side.
Originally published at Thefatduckgroup.com. Reproduced for personal collection.