These days, the bird’s not the only word at Christmas. And yet, despite the plethora of goodies now available, to ensure we ‘pig out’ in traditional style, no festive feast would not be complete without…
• Smoked holly ham, water added,
ham hock removed 400g
• Light brown sugar 1 cup (200g)
• Clover honey
Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a
shallow rack. Preheat the oven to 180°C.
Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.)
Halfway through the estimated cooking time add the sugar and honey to a saucepan; cook over medium heat until smooth and sugar is dissolved.
Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.
Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone).
It should register 71°C. Allow the ham to stand for 15 minutes before slicing to allow the juices to set.
Thanks & Merry Christmas to our good mates at Napier’s Mission Estate!