Hickory Glazed Ham

Hickory honey ham anyone??

Christmas with the kranks fans will know that no christmas is complete without a hickory honey ham, and theres no need to worry - you can make your own!

Using our best selling hickory smoke powder, and a handful of other herbs & spices, this is a simple way to impress your family this christmas.

Ingredients

• 2-2.5kg boneless unsmoked gammon joint.

• 1 onion - halved

• 2 carrots - chopped

• 2 celery sticks - chopped

• 500ml orange juice

• 80g clear honey

• 1tbsp dijon mustard

• 2tbsp soft brown sugar

• 1tsp hickory smoke powder

• 1tsp pink peppercorns

• 2tsp cloves

• 1tsp dried thyme

• 1tsp dried rosemary

• 2 bay leaves

Method

1. Place the gammon in a large deep pan, add the chopped vegetables and 400ml orange juice, top up the pan with cold water, until the meat is submerged.

2. Add the thyme, rosemary, bay leaves, peppercorns and 1tsp cloves, along with a pinch of salt, cover with a lid and bring to the boil, reduce to a simmer for 1hr 30 minutes, set aside to cool slightly.

3. Remove the gammon from the pot and leave to cool, remove the skin from the joint and score in a crossed pattern over top.

4. In a small bowl, mix the remaining orange juice, honey, sugar, mustard and smoke powder until combined, brush over the ham until well coated.

5. Preheat the oven to 200C / 180C Fan and place the meat in a deep roasting tray, ensure the top is covered with the glaze and place the remaining cloves in the crosses on the top (see image for reference)

6. Place in the oven for 45 minutes, removing every 15 minutes to brush more glaze.

7. Leave to cool for 15 minutes before carving.