Honey Glazed Ham | The Perfect No Experience Required Recipe

This Christmas holiday is the perfect time to create a mouth watering table centre piece and this maple glazed ham will do just the trick. This recipe is really easy, only requires a few simple ingredients and will leave the whole table wanting more and more. Please enjoy and Merry Christmas.

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Ingredients –

This recipe works with any sized ham

1 x 4kg-5kg (8.8lbs – 11lbs) Double Smoked Ham Leg
3/4 Cup (180ml) – Water
120g (4.2oz) – Brown Sugar
100g (3.5oz) – Maple Syrup
100g (3.5oz) – Honey
35g (1.2oz) – Dijon Mustard
Cloves (Optional)

#bakedham #christmasrecipes #glazedham

Ham is one of those things that I think a lot of people think can be a pain at Christmas but it is actually super easy because this is already cooked all we have to do is add a few simple ingredients to it to make it even better

And it will be the perfect element to any Christmas day let’s get straight to it please sit back relax and enjoy the first thing we want to do is remove the Rind from this ham we don’t want to eat this it’s not very nice and it will be

Very very chewy an easy way to do it is just run your finger along the side you don’t even need to use a knife for this part we’re simply just going to lift this up and just drag our fingers through it and it should just peel away

In one piece preferably you want to leave the fat that’s underneath it that’s going to allow us to get the most flavor out of it as possible sometimes though the fat might come off if that is the case we can always work around it and just adapt to the recipe

With that done we then have this left simply just discard it or even wear it if you wanted to now with that done we’re going to need a sharp knife we’re going to actually score this on a crisscross pattern or a diamond shape and this is pretty simple all we have to

Do is just run our knife gently across just leaving about a centimeter Gap in between this is just going to allow the flavor to be able to penetrate into the ham itself whilst it cooks and just keep an eye out on what you’re doing because it’s actually quite hard to see where

You’re making the slices obviously I’m standing it up like this but if you guys are doing it just make sure you lay it flat it’ll be a lot easier to see what you’re actually doing also as you can see that fat there is very very soft

Starting to come off a little bit I’m just going to be very gentle with that because we do want to leave that on for extra flavor as for the opposite cut I have rotated the ham just going to make it a lot easier to work with and then

We’re just going to come across on a slight angle this time and just get those nice crisscross patterns all across this like I said just be careful with that fat just in case it decides to jump off and I am going to go a little bit bigger than one centimeter on this

Opposite cut just so we get a nice big diamond shaped pieces also I should probably mention on the opposite side we don’t need to worry about anything on this this is just the exposed meat that’s hit the smoker and it’s obviously gone this color there’s

No fat on this side so we don’t need to score it now what I have here are whole cloves we’re going to go through and Pierce each individual Diamond that we’ve cut this is completely optional but it will add fantastic flavor to the surface of the ham this does take a

Little bit of time and it is quite fiddly so just be patient with it but it will look fantastic when it’s all done also the one benefit with cloves as well is it will hold the fat intact because I like to call them edible Nails that’s actually really good to hold things onto

Food now after five hours and you finally have those cloves on we can then move this out of the way for the time being but don’t worry it doesn’t actually take five hours it takes about 10 minutes depending on how precise you are now a glaze is super simple we’re

Going to start with 120 grams of brown sugar this is going to go in it’s going to add a nice sweetness and a nice caramel molasses like Flavor then with that we’re going to add in both 100 milliliters or 100 grams of both Maple Syrup and Honey

Just going to get that all in there and I will give that honey bowl a scrape out just make sure you don’t waste any of this good stuff and then lastly we’re going to add in 35 grams of Dijon mustard this is going to cut back the

Sweetness and add a little bit of acidity let’s then get in there with a whisk and give this a mix up just make sure it’s nice and smooth everything’s evenly combined and this is our beautiful glaze that we’re going to be putting onto the ham throughout the

Cooking process now back with our ham we’re then going to place this into a large roasting dish just make sure it obviously fits and you can stand this up as well but I like to have the fat on the top so it’s exposed more to the heat

What we’re then going to do is get our marinade with a pastry brush and just ever so gently just brush that over we only want to use about a quarter of it right now because we’re going to be adding more throughout the cooking process this also is a little bit

Delicate as well so just go easy and try not to pull out any of those cloves we can just dab it on you don’t have to pour it all over or anything like that also if you’re worried about this being too sweet you’d be surprised that it’s

Actually not that sweet at all it’s only the surface that’s going to mainly get that flavor obviously the ham already is quite salty so it goes a really nice perfect balance between that salt and sweet okay so once that’s all nice and lavered up like so and we still have

Quite a bit of that marinade left pour in three quarters of a cup or 180 milliliters of water I’m just going to put this either side of the ham obviously along the bottom of the tray this is going to create Steam and also mix with the glaze and help create a

Sauce also prevent that sauce from burning as well now the last thing to do is to wrap this up in some foil then with that all wrapped up nice and tight let’s make our way over to the oven and this is set at 150 degrees Celsius or 300 degrees Fahrenheit and

We’re going to bake this for 40 minutes to start off with it covered and obviously make sure that it’s on the bottom shelf so it doesn’t hit the top of the oven this has now been 40 minutes so we’re going to carefully get this out of the oven

We can then remove the foil and then as you can see this has got a nice brown color onto it now some of that glaze has gone into the ham as well and underneath that fat we’re then going to grab our glaze again and we’re going

To do the exact same thing as we did before and just dab this on all over again be gentle with it we don’t want to pull it all apart like what I’m doing here but just make sure it’s all lathered over so once this is all neatly covered again everything’s all glazed up

And ready to go we can then place this back into the oven at the exact same temperature now this is going to be cooked for 25 minutes uncovered we’re then going to pull it out re-glaze it back in the oven for another 25 minutes so all uncovered

Is 50 minutes and the total cooking time of this completely is about an hour and a half now this has been in the oven for an hour and a half we are going to take it out but just be careful of any escaping Steam a color on that looks absolutely fantastic

Now what we’re going to do is let this rest for 15 minutes but in the meantime whilst it’s doing that I’m actually going to remove the cloves because you can eat them but I really do not recommend them just because they can be overpowering and they do leave a little

Bit of a numbness on the tongue easy way to do it is just use a fork then we’re just going to go through and very very gently just pick them out some might be a little bit harder than others just be careful you don’t pull any of the fat off

Once that’s all clean there’s no more cloves there might be a couple here and there it won’t be the end of the world and actually tastes nice as well we can then get to the best part now our bone runs down this side you can face it

Upwards and slice it however you want but I’d like to simply just get down there and just make those nice thin slices just like so also the smell that’s coming off of this is absolutely insane we’re then going to have a whole load of pan juices this can literally just be drizzled over

The top oh this is so good obviously though you can serve this on the table with the sauce and some people like to reduce the sauce down I feel like it just makes the perfect glaze within the pan whilst it’s baking anyway so it is really not that much need to do that

Now depending on how much time and space you have on Christmas Day this could be made in advance it will last in the fridge for up to two weeks and in the freezer for up to three months keep it in those juices it will keep everything

Moist and all of that flavor together if you are going to store it simply reheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and just bake it until it’s nice and hot I do recommend slicing it beforehand though it will just make everything so much easier for

You especially if you’re trying to juggle in and out of the oven with that all said and done though the only thing that’s left to do is of course we can then dig in foreign from something so simple and easy you get the absolute best flavor out of this

It’s a little bit sweet it’s a little bit salty you’ve got that nice textural crunch on the outside from that nice caramelization I really do recommend you try this recipe is absolutely fantastic if you enjoyed this video please hit that like button it really does help me

Out and consider subscribing and I hope you all have a fantastic Christmas and I’ll see you in the next one thanks for watching me