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Monday, 24 December 2012

Honey Lime Glazed Ham...

Serves: MANY!!! (Lots of left overs)
   Leg of ham {around 5-7kg – mine weighed in at 5.5kg}
   1/2 cup honey
   2 tsp ground ginger
   1/4 teaspoon ground cinnamon
   1 lime, finely zest
   1/3 cup lime juice
   1 tbsp rum
   1/2 cup honey
   1/4 cup water
   2 limes   3 limes, extra
   Whole cloves (about 10)
  1. Preheat the oven to 180°C. Line a large roasting pan with foil or just use a non-stick roasting pan (I did that- I got M. to open up an early Christmas present- it has a rack in it =D  ).
    Weigh your ham (you might have to use the bathroom scales like we did!) and calculate 20 minutes per kilogram.
  2. Remove the skin from the ham. You can do this by running your thumb between the skin and the fat layer. Cut the skin around the shank (the bone at the end so the skin will detach). You can keep the skin to place back on top of your ham to keep it moist.
  3. Score the fat in a diagonal pattern. Don’t cut too deep. Use a really sharp knife to make it easier. Place in the roasting tray.
  4. In a bowl, mix the honey, the ginger, the cinnamon and the lime zest and juice. Mix it together until a paste forms. Use half of the paste to brush over the ham.
  5. Place in the oven and cook for 20 minutes. Reduce the temperature to 160°C, use the other half of the paste and brush over the ham. Continue cooking the ham (using the time you calculated when weighing it) and baste, with glaze or pan juices, the ham every 30 minutes- so worth it for the end flavour, I promise!
  6. While the ham is cooking, make the final glaze. Place the honey and water in pot over medium heat. Simmer and whisk until blended. Slice up 2 of the limes and add to the honey/water mix. Simmer gently for 5 minutes. Turn off heat and allow to cool.
  7. Once the ham is cooked and out of the oven, brush over with the lime glaze.
  8. For a little extra oomph, slice the 3 remaining limes and place on the cooked ham, securing with the cloves or a toothpick (if the cloves won’t stay- I used both).
    Serve the ham warm or cold. 

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