Capilano Honey Glazed Ham Shoulder/Leg

Ingredients

1. Preheat oven to 180C. Line a large baking tray with baking paper.
2. Using a sharp knife, cut around the shank of the ham, then run your fingers under the skin to gently lift and peel it away, leaving the fat layer intact.
3. Score the fat in a diamond pattern, cutting about 5mm deep and taking care not to cut into the meat.
4. Place the ham on the lined tray. Combine all glaze ingredients in a bowl and mix well until combined.
5. Brush the glaze generously over the ham, working it into the scored fat.
6. Bake, brushing with more glaze every 25 minutes, until the ham is cooked through and the sauce is richly caramelised (about 1.5 to 2 hours, depending on size). There may be excess marinade, you don't have to use it all.
7. Rest for 15 minutes, then carve and serve.
8. Bonus tip: if you have left over sauce, boil it and place into a dish for dipping/pouring!

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

Find out more