Recipes
Honey-Glazed Holiday Hasselback Ham
A festive, low-stress centrepiece that’s sweet, salty and deeply caramelised. Perfect for Christmas, Thanksgiving or any big family meal. The Hasselback slicing technique allows the glaze to seep into every layer for maximum flavour.
Ingredients
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1 whole cooked gammon or ham joint
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250g butter, melted
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150g Dijon mustard
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150g honey
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1 large tablespoon minced or puréed garlic
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Ground black pepper, to taste
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1 litre pineapple juice
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50–75ml soy sauce
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15–20 whole cloves
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1 tablespoon ground ginger
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1 tablespoon paprika
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3 tablespoons black treacle
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200ml honey
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Optional extras (to taste): jerk seasoning, cinnamon, juniper berries
Method
If using an uncooked gammon, boil it first in water for 1–1½ hours, then allow it to cool slightly.
Place the ham on a chopping board and slice it halfway down at regular intervals, keeping the base intact for a Hasselback effect.
Line a roasting tray with baking paper.
In a bowl, mix together the melted butter, Dijon mustard, honey, garlic, and black pepper. Rub generously over the ham, ensuring every slice is coated. Stand the ham upright in the tray.
Preheat the oven to 140–150°C (fan). Roast the ham for 1 hour, basting every 20–30 minutes with the buttery glaze from the tray.
While the ham cooks, combine all the glaze ingredients in a saucepan. Bring to a boil, then remove from heat to infuse. Set aside.
After the first hour, pour the pineapple glaze over the ham. Return to the oven for another hour at 140°C, basting every 20 minutes.
Remove from the oven. No resting needed. Loosely cover with foil while finishing sides if desired.
Carve and serve hot with roast potatoes, mashed sweet potatoes or your festive favourites.
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