Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, honey and mustard glazed ham with roasted veg and gravy. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Both the part roasted vegetables and the glaze can be kept in the fridge overnight. Editor's Tip: If you don't have a rack for your roasting pan, you can use an oven-safe cooling rack. Better yet, elevate the ham by lining the bottom of the pan with onions, carrots or potatoes.
Honey and Mustard Glazed Ham with Roasted Veg and Gravy is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Honey and Mustard Glazed Ham with Roasted Veg and Gravy is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have honey and mustard glazed ham with roasted veg and gravy using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Honey and Mustard Glazed Ham with Roasted Veg and Gravy:
- Make ready 3 kg unsmoked ham joint
- Take 10 potatoes (skins on or off ur choice)
- Get 2 parsnips
- Make ready 3 carrots
- Get 1 large onion
- Prepare 2 tbsp honey
- Take 1 tsp mustard (which ever u prefer. I like mild so I used dijon)
- Make ready 1 pinch of mixed herbs
- Take 2 bay leaves
- Get 150 ml veg stock or the water left over from steamed veg
- Get 1 big pinch of cracked black pepper
- Take 4 tbsp cooking oil
The glaze for this ham is so simple to make, and it caramelizes the exterior of the ham beautifully. We use both smooth and whole grain Dijon mustards for flavor and texture. Mixed with honey, brown sugar, a hint of ground cloves, and bourbon, this is a glaze worthy of a holiday celebration. For a pretty presentation, and to better flavor the meat when it's.
Instructions to make Honey and Mustard Glazed Ham with Roasted Veg and Gravy:
- cover the ham in water and add the pepper and herbs. boil for 2 hours turning every half hour and check the water level doesn't drop below half way
- drain of the ham and place in a tray with aluminium foil loosely on top. bake for half hour at 200°c. keep 150ml of the water the ham is cooked in
- peel the carrots and parsnips and chop up chuncky the same size as the potatoes. do the same with the onions (peeled of course)
- after the ham has been in the oven for half hour remove foil, rotate and add the veg around the ham in the tray and drizzle the veg with 3 tbsp of the oil. place back in the oven for another half hour
- mix the honey, 1 tbsp of oil and the mustard together. with a pastry brush or just rub with the back of a teaspoon, drizzle over the top of the ham and rub all over
- mix the veg around (with a little bit more honey if u like) and put back in the oven for 15 more minutes
- remove and cover the ham to rest and crisp up the veg or reduce the temp on the oven if they are already to your liking
- after emptying the tray of everything, add the veg water and ham stock and mix around on the hob using a fork or spatula to bring up the sticky bits from the bottom. I cheat and use gravy granules to thicken (bisto chicken granules) and remove from heat. stir until smooth
- I served mine with green beans (used the leftover water in the gravy)
- and of course the leftover ham is for my sandwiches tomorrow with either apple sauce or mustard
Add the onion, carrots, parsnips and potatoes to a large rimmed baking sheet. In a small bowl, whisk together the oil, honey, mustard, salt and pepper until well combined. A classic honey-mustard glazed ham recipe. A shiny, crispy-edged glazed ham is an iconic holiday centerpiece second only, perhaps, to roast turkey. This easy, holiday-ready recipe yields a crunchy, sweet crust and juicy interior—all you need to worry about is getting the best-quality smoked, bone-in ham you can find and that fits the budget (seek out a good butcher or meat counter at a market.
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