The glaze combo of Smokin’, Sweet Spice and honey is to die for and could also be used on chicken wings, pork ribs or a spoonful in a stirfry!
It's a bit slack of me but I don't have a pic of the end result - it's always a little bit hectic you know! So here's a little vid of it after the fact!
Christmas Hams only come round once a year, so I don’t mind too much that they’re not the most natural foods to put on your plate. Ham is heavily injected with chemicals, sugars and preservatives, and when you're feeding a huge crowd, the chemical free, naturally smoked versions may not be affordable. I turn a blind eye to it just this once a year and enjoy it guilt free.
Cooking a ham is all about heating it through to a safe temperature of about 60C - that said, by the time you carve it, it’s colder than that so I don’t get too caught up in the numbers too much.
Some people glaze right from the beginning and others at the end. We’ve tried both and have decided it’s much lower maintenance to do it at the end. No constant glazing and not so much burnt on, sticky mess.
We go with adding the glaze in the last half hour of cooking and turning up the heat to get that golden, gooey finish.
