Honey-Glazed Ham
10/19/26
Ingredients
- Large boneless gammon joint (a leg of ham that has usually been smoked, but not cooked. May also be known as uncooked leg ham in the US and Australia)
- 2 tbsp whole cloves
- 1 tbsp whole star anise
- 3 tbsp honey
- 2 tbsp brown sugar
Method
Bring a large pan of water to the boil. Submerge the gammon in the water (if your joint is tied with string, leave this on), cover with a lid, and allow to boil for 1-2 hours or until it reaches 72ºC in the centre. Remove the joint from the water and allow to drain for a few moments before transferring to a baking tray.
Preheat the oven to 220ºC (200ºC fan-forced). Next, remove the rind. Take a small sharp knife and, starting at one end of the joint, slice under the rind as you gently peel it back. You want to leave the white fat behind and just remove the hard skin.
Once the rind has been removed, use the knife to gently score the fat. Next, push cloves and star anise into the fat, spaced evenly apart. Lastly, drizzle the joint with honey and sprinkle with sugar, then bake in the oven for 10-15 minutes, or until the outside is a dark golden-brown colour.
Allow to cool completely before removing the cloves and star anise and slicing thinly to serve.
