Jamón glaseado con miel

Ingredientes

• 1.5 kg smoked boneless ham joint
• 50 g demerara sugar
• 70 g clear honey

Preparación

1. 1

   Unwrap the ham joint and place it on a disposable foil tray and cover with foil. Cook the joint for 30 minutes less than the time specified on the cooking instructions. The temperature is usually specified on the packet but would be around 180°C (fan assisted, 200°C non fan)

2. 2

   When the joint has 30 minutes left of cooking time, remove it from the oven and dispose of the foil

3. 3

   Cut off the rind and the majority of the fat leaving a couple of millimeters. Score the fat with a knife diagonally one way and then the other

4. 4

   Mix the sugar and honey together in a bowl and then pour over the fat of the ham. Put the ham back into the oven uncovered for the remaining 30 minutes of cooking

5. 5

   Take out of the oven and allow to rest for a few minutes loosely covered in foil before carving