Whiskey and meat are a match made in heaven. Or in this case, Tennessee. And come the holidays, this recipe for the perfect Honey glazed ham is a sticky sweet sensation we’re sure you’ll love.
- 1 boneless gammon joint,
- about 2kg, smoked or unsmoked to your liking
- 3tbsp treacle Pinch of freshly grated nutmeg
- 2 bay leaves 1tbsp whole black peppercorns
- 2 whole star anise Juice
- zest of 1 orange
- Handful of whole cloves
- 30ml Jack Daniel's Tennessee Honey
- 50g soft dark brown sugar
- 2tbsp English mustard powder
METHOD: For The Ham: Place your gammon in a large saucepan together with the treacle, nutmeg, bay leaves, peppercorns, star anise, orange juice and zest. Cover with cold water and slowly bring to the boil, skimming off and discarding any froth that rises to the surface. Gently simmer for 2 hours or until cooked through. (Internal temp should read 68C or more). Once cooked, remove from the liquid and set aside to cool. Carefully cut off the top layer of skin, leaving a thinnish layer of fat around the meat. Then score the fat in a crosshatch or diamond pattern, stud with evenly spaced cloves and place in a roasting tray. (For ease of cleaning you can line your tray with foil). Meanwhile, preheat the oven to 210C For The Tennessee Honey Glaze: Grab yourself a small bowl and mix together the remaining glaze ingredients before spreading over the layer of fat, making sure every inch is covered. Roast in your preheated oven for 10 minutes, then remove, baste and return to the oven for a further 10 - 15 minutes or until the glaze is golden and caramelized.