Honey Christmas Ham

Ingredients

1 cup Csr Brown Sugar

IGA Ham half, on the bone

How to make it

1. Preheat oven to 160°C.
2. Line a large deep baking pan with aluminium foil (alternatively, use a disposable foil baking dish) and set aside
3. Ensure oven shelf is in the lowest position and remove all other shelves
4. Carefully remove the rind from the ham. Use a small, sharp knife to cut around the shank, about 10cm from the end. Then run the knife under the rind, around the edge of the ham. Gently peel the rind off in one piece. Do this by running your fingers between the rind and the fat.
5. Set the rind aside by wrapping it in a damp tea towel and storing it in the fridge. You will use it to cover leftover ham (the rind will stop the ham from drying out!)
6. Using a small, sharp knife, score the fat around the ham in a diamond or spiral formation, about 5mm deep
7. Place the ham in the baking pan and insert whole cloves into the ham (see picture for reference)
8. In a small saucepan, add the brown sugar and honey, and cook over medium heat until the mixture is smooth and the sugar has dissolved.
9. Pour the glaze directly over the ham, covering it completely
10. Place in the oven and cook for 45-60 minutes (depending on the size of the ham). Baste every 15 minutes or until golden brown and crispy on the outside
11. Allow to cool for 10 minutes before basting again and then carving
12. Reduce pan juices for a delicious drizzle

Leftover ideas
Add it to eggs, omelettes, sandwiches, frittatas, finger foods, salads and pastas.