Guy Grossi: Honey-glazed ham

AT A GLANCE

  • Serves 16 people

  • 2 tbsp Dijon mustard
  • 300 gm chestnut-flower honey (see note)
  • 1 tbsp cloves
  • 1 star anise
  • 1 leg ham, bone in (about 8kg), skin removed, fat scored
01   Preheat oven to 180C. Combine mustard, honey, cloves and star anise in a small bowl, stir to combine. Place ham in a large roasting pan and pour over glaze. Roast, basting occasionally, until golden and warmed through (1-1ΒΌ hours), thinly slice, serve.
Note Chestnut-flower honey is available from Simon Johnson and select delicatessens. If unavailable, substitute another single-flower honey.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

Recipe:

GUY GROSSI, GROSSI FLORENTINO, MELBOURNE

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN, LISA FEATHERBY AND ALICE STOREY

Drinking Suggestion:

CHESTNUT LAGER OR SIMILARLY FULL-FLAVOURED BEER. , suggested by MAX ALLEN

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