Honey and Mustard go together like Ham goes with Easter (or Thanksgiving!). We like it when the sum adds up to more than the parts, so in the spirit of Spring and Easter we invite you to try African Bronze Honey Mustard Glazed Ham for a special dinner for your guests!
- One 5 – 6 kg (roughly 10 – 12 lb) cooked, smoked ham, bone in (you can use it later for great soups)
- 250 g (1 cup) African Bronze Honey
- 15 g (1/8 cup) mustard seed (choose Saskatchewan mustard if you can, it's the best!)
- 30 g (1/4 cup) dry mustard powder
- or if you prefer ready-made mustard use about 50g (1/3 cup) of Kozlik’s prepared mustard (it's fabulous!)
- 30 ml (2 Tbsp) Orange juice
- 5 g (1 tsp) Orange zest
- Ground black pepper to taste
- Preheat over to 350º.
- Lightly crush the mustard seed with a mortar and pestle.
- Mix the dry mustard powder with the crushed mustard seed.
- Place the honey in a Pyrex measuring cup or beaker and add the prepared mustard or the mustard seeds and powder mixture.
- Add the orange juice, the zest and the pepper.
- Brush the ham all over with a few tablespoons of the glaze. Save the rest for later. Place the ham in a roasting pan, fat side up if you can. Cover lightly with aluminum foil. Bake in the oven for about 30 minutes.
- Take the ham out of the oven and score the ham (through the fat layer) lightly in a criss-cross pattern. Glaze the ham with half the remaining honey mixture and return to the oven. Place the aluminum foil over it lightly.
- Cook for another 15 minutes. Brush on more of the Honey glaze. Repeat every 15 to 20 minutes until the done. Total cooking time should be 15 to 18 minutes per pound.
- When done, take the ham out of the oven and brush on the remaining glaze. Let the ham sit for about 10 to 15 minutes before slicing and serving.