Rosemary Honey Ham
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This baked leg of ham is coated in a sticky honey and brown sugar glaze, slow-roasted until golden and caramelised. It’s easy, reliable, and ideal for entertaining. Plus, it makes leftovers something to look forward to!note - ingredients can be approximate
Ingredients
- 4 kg bone-in leg ham , approximate weight, bone in
- 1 cup honey
- ½ cup brown sugar
- 2 tablespoon Dijon mustard, see note 1
- 2 sprigs rosemary, fresh recommended
Instructions
- To a hot pan, add 1 cup honey, ½ cup brown sugar, 2 tbsp Dijon mustard, 2 sprigs rosemaryStir until mixed and allow it to come to the boil. Once bubbling, turn heat off.Heating helps dissolve the sugar and creates a smoother glaze.
- Make an incision 1 inch from the end of the 4 kg bone-in leg ham (bone end) all the way around. Remove the rest of the skin and pat dry.
- Create a criss-cross pattern on the outside of the ham.
- Place ham in the pan with the honey glaze mixture. Spread glaze on the outside of the ham.
- Add to the oven at 180°C (360°F) for 2.5 hours (size of ham dependent), reglazing every 30 minutes.
- Let rest for at least 15 minutes once removed before slicing.
Video
Notes
Note 1 - Dijon mustard
Substitutions - Wholegrain, American mustard, English mustard (all will provide slightly different flavours)
Serve with
Salads, breads, other mains
Storing
Store in the fridge in an airtight container for 5-7 days.
Reheating
Reheat in the microwave with a bit of the pan juices for 1-2 minutes or on the stove for 2 minutes each side for a crispier finish
Freezing
Wrap individual portions in aluminium, parchment or plastic wrap for up to 2 months.
Nutrition
Calories: 831kcalCarbohydrates: 32gProtein: 63gFat: 49gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gCholesterol: 181mgSodium: 3493mgPotassium: 865mgFiber: 0.2gSugar: 32gVitamin A: 2IUVitamin C: 0.2mgCalcium: 32mgIron: 3mg
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