Ham was always served with turkey or chicken or goose at our house at Christmas. Its seems like a partner to poultry a bit like cheese with crackers. You can glaze any ham where there is a layer of fat, be it on the bone, or boned and rolled. If you would like to glaze the ham and serve it cold, follow the recipe instructions immediately following. If you want to serve the ham hot, see the instructions at the end of this recipe.

Ingredients

• ½ cup liquid honey
• ¼ cup orange juice
• ¼ cup chilli sauce with no seeds
• ¼ cup dark rum
• New Zealand ham on the Bone
• about ¼ cup whole cloves

Method

1. Mix together the honey, orange juice, chilli sauce and rum.
2. Use your fingers and run them under the skin of the ham and remove. Using a small sharp knife, cut a fancy pattern ( like diamonds) with the tip of a the knife.
3. Place on a foil or baking paper lined tray and brush with a little of the glaze. Place in a 180 degrees Celsius oven and brush with more glaze about every 5-10 minutes and cook until the ham is golden. This will take about 45 minutes. Stud with cloves and cool. Refrigerate before carving.

For Hot Roast Ham

1. Prepare the glaze and the ham as above.
2. Weigh your ham and calculate the cooking time. Cook the ham 160ºC for 10 minutes per 500 grams. About 40 minutes before the ham is cooked, begin brushing the glaze onto the ham.
3. If you have a ham that is cured but not cooked, allow 20 minutes per 500 grams and begin the glazing about 1 hour before the cooking time is up.

Cooks Tips

- As a main meat allow 125-175 grams meat or 225-250 grams with bone per person. If you plan to serve ham with turkey, then allow about 50-75 grams meat per person.