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Honey Glazed HamHoney Glazed Ham
Honey Glazed Ham
Honey Glazed Ham
Chef Gareth Mullins
Chef Gareth Mullins
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Recipe - SuperValu Online
Honey Glazed Ham
Honey Glazed Ham
Prep Time30 Minutes
Servings8
Cook Time130 Minutes
Ingredients
1 Irish Signature Taste Hampshire Smoked Ham
2 Onions, diced
2 Carrots
2 Celery sticks
2 Bay leaves
1 Orange
1 Lemon
1 tablespoon peppercorns
2 tablespoons Signature Taste dijon mustard
2 tablespoons SuperValu honey
30ml Whiskey
15 Cloves
1 tablespoon Brown Sugar
Directions
  1. Place the ham in a snug-fitting pot. Roughly chop the carrots, celery, and onion, and add them to the pot along with the peppercorns and bay leaf.
  2. Add the zest of the orange and lemon, then cover the ham with cold water.
  3. Put the pot on a high heat and bring to the boil. Once boiling, reduce to a slow simmer and cook for 1 hour and 30 minutes.
  4. When the cooking time is up, remove the pot from the heat and allow the ham to cool in the stock for 30 minutes. This helps the ham absorb some of the flavours.
  5. Preheat the oven to 160°C (fan oven).
  6. Place the ham on a clean board and remove the skin.
  7. Score the fat in a diamond pattern and stud the ham with cloves.
  8. Mix the Dijon mustard and whiskey together, then brush the mixture onto the ham.
  9. Drizzle the ham with honey and sprinkle it with brown sugar.
  10. Place the ham in a roasting tray with a cup of the cooking stock.
  11. Roast the ham, basting every 10 minutes with the honey that runs off into the tray, until the fat turns golden and the sugar caramelises.
  12. Remove the ham from the oven and let it cool for at least 1 hour before carving. Alternatively, this can be done the day before serving.
30 minutes
Prep Time
130 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
1 Irish Signature Taste Hampshire Smoked Ham
SuperValu Signature Tastes Hampshire Smoked Butcher Style Ham Fillet (2.5 kg)
SuperValu Signature Tastes Hampshire Smoked Butcher Style Ham Fillet (2.5 kg)
Only €18.99
€18.99€7.60/kg
2 Onions, diced
SuperValu Mild Onions Net (3 Piece)
SuperValu Mild Onions Net (3 Piece)
€1.49€0.50 each
2 Carrots
SuperValu Irish Grown Carrots (1 kg)
SuperValu Irish Grown Carrots (1 kg)
Only 49c
€0.49€0.49/kg
2 Celery sticks
SuperValu Celery (1 Piece)
SuperValu Celery (1 Piece)
€0.99
2 Bay leaves
Schwartz Bay Leaves (3 g)
Schwartz Bay Leaves (3 g)
€2.50€833.33/kg
1 Orange
SuperValu Large Loose Oranges (1 Piece)
SuperValu Large Loose Oranges (1 Piece)
6 for €2.50
€0.60
1 Lemon
SuperValu Loose Lemons (1 Piece)
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
1 tablespoon peppercorns
Schwartz Black Peppercorns (100 g)
Schwartz Black Peppercorns (100 g)
€3.75€37.50/kg
2 tablespoons Signature Taste dijon mustard
Bunalun Organic Dijon Mustard (200 g)
Bunalun Organic Dijon Mustard (200 g)
Only €2.25
€2.25€11.25/kg
2 tablespoons SuperValu honey
SuperValu Honey Liquid Jar (375 g)
SuperValu Honey Liquid Jar (375 g)
€1.64€4.37/kg
30ml Whiskey
Paddy Irish Whiskey (7.1 cl)
Age restricted item
Paddy Irish Whiskey (7.1 cl)
€4.65€46.04/70cl
15 Cloves
Schwartz Spices Cloves Whole (22 g)
Schwartz Spices Cloves Whole (22 g)
Only €3.50
€3.50€159.09/kg
1 tablespoon Brown Sugar
SuperValu Rich Dark Brown Sugar (500 g)
SuperValu Rich Dark Brown Sugar (500 g)
€1.35€2.70/kg

Recipe

  1. Place the ham in a snug-fitting pot. Roughly chop the carrots, celery, and onion, and add them to the pot along with the peppercorns and bay leaf.
  2. Add the zest of the orange and lemon, then cover the ham with cold water.
  3. Put the pot on a high heat and bring to the boil. Once boiling, reduce to a slow simmer and cook for 1 hour and 30 minutes.
  4. When the cooking time is up, remove the pot from the heat and allow the ham to cool in the stock for 30 minutes. This helps the ham absorb some of the flavours.
  5. Preheat the oven to 160°C (fan oven).
  6. Place the ham on a clean board and remove the skin.
  7. Score the fat in a diamond pattern and stud the ham with cloves.
  8. Mix the Dijon mustard and whiskey together, then brush the mixture onto the ham.
  9. Drizzle the ham with honey and sprinkle it with brown sugar.
  10. Place the ham in a roasting tray with a cup of the cooking stock.
  11. Roast the ham, basting every 10 minutes with the honey that runs off into the tray, until the fat turns golden and the sugar caramelises.
  12. Remove the ham from the oven and let it cool for at least 1 hour before carving. Alternatively, this can be done the day before serving.