Honey Glazed Ham
Honey Glazed Ham - Juicy interior, crispy on the outside - simply delicious!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 806 mg | (20 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 98 mg |
Ingredients
- For the ham
- 1 onion
- 1 carrot
- 1 stalk Leeks
- 4 ½ lbs unsmoked ham
- 1 tsp peppercorns
- 1 tsp Coriander
- 2 bay leaves
- 1 Cinnamon stick
- 2 Tbsps cloves
- 4 Tbsps brown sugar
- 7 ozs Dark beer
- 4 Tbsps honey
- 1 tsp mustard powder
- To serve
- a few leaves Sage
Preparation steps
For the ham, peel, rinse, trim and dice the onion, carrot and leek.
Place the ham in a large pot. Add the vegetables, peppercorns, coriander, bay leaves and cinnamon and pour in cold water until the meat is well covered. Bring to a boil and simmer, covered, for about 2 ½ hours.
Remove the ham from the broth and allow to cool slightly. Remove the rind and rub the ham with cloves. Place in a roasting pan.
Combine the powdered sugar with the beer, honey and mustard and bring to a boil in a small saucepan.
Glaze the ham with the honey-mustard and bake in a preheated oven at 180°C / 350ºF until brown and crisp (about 40 minutes). Baste occasionally with the remaining glaze.
To serve, garnish the ham with sage, to taste.
