Go Back
Baked Ham with Sultana and Macadamia Glaze
Print Pin

Baked Ham with Sultana and Macadamia Glaze

A trendy twist on the traditional ham. It also makes a great Christmas table centrepiece before carving into thick slices.Try to source organic or free-range if possible.
Course Main Course
Cuisine American, International, Irish
Keyword Dairy Free, Diabetic Friendly, Gluten Free, Low GI
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine American, International, Irish
Servings 12

Equipment

  • Large Saucepan
  • Roasting Tray
  • Serving Platter
  • Small bowl for mixing marinate

Ingredients

  • 1.3 – 2 kg ham boned and rolled
  • 1 cinnamon stick
  • ½ tsp cloves
  • ½ tsp black peppercorns
  • 2 bay leaf
  • 2 medium onions left whole peeled
  • 2 large garlic cloves whole
  • The Glaze
  • 2 tbsp English mustard
  • 2-3 tbsp honey
  • ¼ tsp ground cloves
  • 3 tbsp golden sultanas
  • 2 tbsp macadamia nuts or hazelnuts roughly chopped

Instructions

  • To start, weigh the ham to calculate cooking time – 20 mins per 450g/1lb plus 20 minutes at end.
  • Place the ham in a snug fitting pot. Add cinnamon, cloves, peppercorns, bay leaf, onions and garlic. Cover with water and bring to boil over high heat, then cover with lid and simmer gently until cooked.
  • When ham is cooked remove from the pot to cool. (This can be done a day ahead). Remove the top layer of skin to leave a thin layer of fat around the meat. Lightly score the fat in diamond shapes with a sharp knife and place the ham in a parchment lined roasting tin.
  • Mix honey with cloves, sultanas and macadamia nuts, then set aside. Brush first with the mustard, coating the fat well, before gently spreading the honey, nut and sultana mix over the mustard.
  • Place in the oven at 180C for 20-30 minutes or until the top has caramelised. Turn the pan around a few times during cooking so the fat colours evenly, basting if necessary.
  • Remove ham from the oven to rest for 15 mins before carving. Can be roasted on the day, or up to 2 days ahead and served cold.

Maggie's Tips

  • Check with your supplier about soaking the ham – the time needed depends on how much salt was used to cure it. Soaking time is usually 12-24 hours. Strain and follow above instructions.