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Christmas just isn't complete without a show-stopping ham. The Lodge Bar Group's Executive Chef Matt Lambert shares a quick and easy glaze recipe that is nothing short of delicious.
INGREDIENTS
1kg Manuka honey
800g Sherry vinegar
4 Mint sprigs
3 Tablespoons fennel seeds, ground
1 Pineapple, peeled and thinly sliced
METHOD
Preheat the oven to 130°
Remove the rind by running your fingers between the rind and fat. Discard the rind.
Using a sharp knife, carefully score the fat in a diamond pattern.
Cover the ham with baking paper and then foil.
Fill the bottom of the tray with water (you can also use pineapple juice or wine).
Place the ham in the oven for 1 - 1.5 hours.
To make the glaze, combine all ingredients in a saucepan over a medium heat.
Reduce by a third.
Strain glaze and set aside until at room temperature.
Increase the oven temperature to 175°C.
Remove the ham from the oven and discard the baking paper and foil.
Brush glaze over the ham and return to the oven for 1 hour, checking on it after 40 minutes.
Remove ham from the oven and place pineapple slices on top.
