Luke Mangan’s honey-mustard ham glaze
Luke Mangan’s sticky ham glaze is so delicious you'll be running back for more. An old family favourite, this recipe is a must try.
- 5.5kg full leg ham (bone in)
- 2 tbs whole cloves
- 2 oranges, juiced
- 1 cup (350g) honey
- 1 cup (250ml) olive oil
- 1/4 cup (70g) Dijon mustard
- 12 dried bay leaves
Preheat oven to 190°C. Place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove. Score the fat, diagonally, at 1.5cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). Push 1 clove into the centre of each diamond.
Transfer the ham to a large roasting pan. Pour orange juice over the ham. Add 1/3 cup (80ml) water to the base of the pan.
Combine the honey, oil and mustard in a small bowl. Brush thickly over the ham. Bake for 45 mins, basting with pan juices occasionally.
Push 1 clove into each bay leaf and attach to the ham. Brush ham with pan juices and bake for a further 15 mins or until the glaze is deep brown. Add a little more water to the pan if juices evaporate too quickly. Transfer the ham to a large serving platter.
Remove cloves and bay leaves. Discard. Cut ham into slices to serve.