Honey Roast Ham with Parsley Sauce
Easy
Honey Roast Ham with Parsley Sauce Nothing beats a beautiful ham, glistening with a sticky glaze and the fragrant smell of cloves. And let’s not forget the leftover sambos the next day.
COOK IN
135 MIN
SERVE
8-10
Honey Roast Ham with Parsley Sauce
Easy
COOK IN
135 MIN
SERVE
8-10
Introduction
Honey Roast Ham with Parsley Sauce Nothing beats a beautiful ham, glistening with a sticky glaze and the fragrant smell of cloves. And let’s not forget the leftover sambos the next day.
Ingredients
- 1 x 2.5kg deboned ham, skin removed
- 20 whole cloves
- 400ml honey
- 30ml treacle
- 15g butter
- 350ml milk
- 25g butter
- 25g plain flour
- 1 vegetable stock cube
- 1 large bunch of flat leaf parsley, roughly chopped
FOR THE HAM:
FOR PARSLEY SAUCE:
Method
- 1. If your ham is salted, place in a pot and cover with cold water and leave it to soak overnight.
- 2. Preheat oven to 160/140 degrees fan/gas 3 and line the roasting tray with parchment paper or tinfoil.
- 3. Score the fat on the ham using a sharp knife in a diamond pattern. Stud the ham with the cloves where the scoring crosses. Set aside.
- 4. For the glaze, simply place the honey, treacle and butter in a small saucepan over a medium heat.
- 5. Once butter has melted and ingredients are mixed, spoon about half of the glaze over the ham liberally. Keep the remaining glaze warm on a very low heat.
- 6. Tip: Keep a couple of spoonfuls of glaze for your roasted veggies.
- 7. Cover the ham with tinfoil and bake in a preheated oven for 2 hours and 15 mins basting every 15 minutes with the remaining warm glaze or glaze on roasting tin. Remove tinfoil for last 50 mins of roasting to allow glaze to brown.
- 8. Remove ham from the oven and allow to rest, loosely covered with foil, for 10-20 mins before serving.
- 9. For parsley sauce, heat milk in a medium saucepan to just before boiling point. In another small saucepan melt the butter then mix in the flour and allow to cook for 1-2 mins continuously stirring on a low heat. Gradually pour in hot milk into the butter and flour roux, again whisking continuouslyuntil it reaches a nice sauce consistency.
- 10. Crumble in the stock cube and season with salt if needed and freshly ground pepper to taste. Keep the sauce warm and just before serving stir in freshly chopped parsley.
