Honey and Mustard Glazed Ham
Ingredients
For the ham:
1 * 2kg ham (off the bone)
1 litre dry cider
1 litre water
For the glaze:
3 tbsp Dijon mustard
3 tbsp honey
100ml apple juice
Rosemary sprigs
For the coleslaw:
10 Brussel sprouts
2 parsnips
2 tbsp olive oil
1 tbsp crème fraîche
1 tbsp wholegrain mustard
1 tbsp lemon juice
Pinch of ground ginger
Pinch of salt
Pinch of pepper
1 * 2kg ham (off the bone)
1 litre dry cider
1 litre water
For the glaze:
3 tbsp Dijon mustard
3 tbsp honey
100ml apple juice
Rosemary sprigs
For the coleslaw:
10 Brussel sprouts
2 parsnips
2 tbsp olive oil
1 tbsp crème fraîche
1 tbsp wholegrain mustard
1 tbsp lemon juice
Pinch of ground ginger
Pinch of salt
Pinch of pepper
Cooking Instructions
1. Place the ham in a large pan and cover with the water and cider. Cover with a lid and simmer for 2 ½ hours, until the meat is tender. Leave it to cool in the cooking liquid.
2. Carefully cut the skin off the ham, making sure to leave the fat on. Criss-cross the fat with a sharp knife. Preheat the oven to 220C/gas 7.
3. For the glaze, warm the honey, mustard and apple juice in a pan and boil until it thickens to a treacle-like consistency. Spoon the glaze over the ham fat, and place in a roasting tin. Dot the rosemary over the surface and bake for 20 minutes, or until the glaze has caramelised.
4. Next make the coleslaw, starting by putting the Brussel sprouts in a food processor with the cutting blade on it. Pulse gently to slice the sprouts. Slice the parsnips into thin strips. Mix the sprouts and parsnips in a bowl and season with salt, pepper, lemon juice, olive oil, crème fraîche, mustard and ginger , combining all the ingredients together.
5. Serve the coleslaw on the side of the ham on a large serving dish and some crusty bread!
2. Carefully cut the skin off the ham, making sure to leave the fat on. Criss-cross the fat with a sharp knife. Preheat the oven to 220C/gas 7.
3. For the glaze, warm the honey, mustard and apple juice in a pan and boil until it thickens to a treacle-like consistency. Spoon the glaze over the ham fat, and place in a roasting tin. Dot the rosemary over the surface and bake for 20 minutes, or until the glaze has caramelised.
4. Next make the coleslaw, starting by putting the Brussel sprouts in a food processor with the cutting blade on it. Pulse gently to slice the sprouts. Slice the parsnips into thin strips. Mix the sprouts and parsnips in a bowl and season with salt, pepper, lemon juice, olive oil, crème fraîche, mustard and ginger , combining all the ingredients together.
5. Serve the coleslaw on the side of the ham on a large serving dish and some crusty bread!
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