Sweet and Smokin' Ham Glaze

Name: Sweet and Smokin' Ham Glaze
Prep time: 15 min
Total time: 15 min
Ingredients: Large Leg of Smoked ham; 1 tablespoon of Smokin’ or Tagine; 1 tablespoon of Aroma Spice; ½ Cup Honey; 1 cup of Rapadura Sugar; ¼ cup of water

by Kimberly Steele

The glaze combo of Smokin’, Aroma Spice and honey is to die for and could also be used on chicken wings, pork ribs or a spoonful in a stirfry!

It's a bit slack of me but I don't have a pic of the end result - it's always a little bit hectic you know! So here's a little vid of it after the fact!

via GIPHY

Christmas Hams only come round once a year, so I don’t mind too much that they’re not the most natural foods to put on your plate. Ham is heavily injected with chemicals, sugars and preservatives, and when you're feeding a huge crowd, the chemical free, naturally smoked versions may not be affordable. I turn a blind eye to it just this once a year and enjoy it guilt free.

Cooking a ham is all about heating it through to a safe temperature of about 60C - that said, by the time you carve it, it’s colder than that so I don’t get too caught up in the numbers too much.

Some people glaze right from the beginning and others at the end. We’ve tried both and have decided it’s much lower maintenance to do it at the end. No constant glazing and not so much burnt on, sticky mess.

We go with adding the glaze in the last half hour of cooking and turning up the heat to get that golden, gooey finish.

Sweet and Smokin' Ham Glaze

Rated 5.0 stars by 1 users

Prep Time

15 minutes

We love the extra smokiness that comes from doing this in a hooded BBQ, but it is equally as good in the oven.

Try using Tagine if you don't like the spiciness of Smokin'

Ingredients

Large Leg of Smoked ham

Glaze Ingredients

1 tablespoon of Smokin’ or Tagine
1 tablespoon of Aroma Spice
½ Cup Honey
1 cup of Rapadura Sugar
¼ cup of water

Directions

Heat the glaze ingredients on a low heat until dissolved and well combined. I do this a day or two before so the spices can infuse the honey.
When you’re ready to cook, carefully cut the skin around the hock and down the sides, around the bottom. Push your thumb or fingers under the skin trying to keep the fat on the ham. Slowly peeling it back. Keep the skin in a ham bag (or old pillow case) that has been dampened with cold water and a splash of vinegar.
Score the fat with a shallow cut criss-cross fashion, without cutting into the flesh.
Heat a hooded BBQ or the oven to 180C
Pop the ham in a deep tray and fill the tray with water, about 2 inches, and top it up if it dries out.
Cook the ham for about 30 minutes per kilo at 160-180C with the hood down and outside flames only if using the BBQ.
When there’s 30 minutes to go, turn the heat up to 200-220C.
Pour the glaze over the ham and brush into the cracks
Cook until golden and use a meat thermometer to check meat is 60C
Carve off what you need.
Store in the ham bag with the skin over the cut side of the ham to keep fresh for days.

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CERTIFIED ORGANIC INGREDIENTS: Cinnamon, coriander, nutmeg, ginger, cardamom, cloves.

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