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Guy Grossi: Honey-glazed ham

You'll need

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 (1-1¼ 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.

“The ham is a timeless classic,” says Grossi. “It’s delicious on the day but particularly great for Boxing Day when no one feels like cooking. It forms the bulk of the panini which we usually enjoy at the local giardino.”

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Drink Suggestion

Chestnut lager or similarly full-flavoured beer.

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