Champagne Ham with Hot Honey Glaze and Cranberry Compôte
A classic Champagne ham is a staple for the big day. We love twisting the classic honey glaze with Sweet Sting's delicious hot honey.
Ingredients
¼ cup chilli-infused honey, or use regular honey for less heat
¼ cup brown sugar
Grated zest and juice 1 of orange
For the cranberry compôte:
1½ cups frozen cranberries
½ cup sugar
1 Granny Smith apple, peeled, cored and chopped
½ cup orange juice
Method
Put the chilli honey, brown sugar, orange zest, and juice in a small saucepan and bring to a simmer. Cook for 1-2 minutes, then turn off the heat. Set aside.
Gently remove the skin from the ham by placing your fingers between the skin and the fat and carefully working the skin away, retaining as much fat as you can. Use a sharp knife to carefully score the fat, making cuts 2-3mm deep in a diagonal fashion.
Preheat the oven to 180°C.
Place the ham on a large roasting dish lined with baking paper, then use a pastry brush to brush the glaze over the ham. Bake in the oven for 90 minutes, basting the ham with the remaining glaze 2-3 times during cooking. Cover it loosely with tinfoil after 60 minutes (or earlier if it starts to become too dark).
Allow to rest for at least 15 minutes before slicing and serving with the cranberry compôte.
For the cranberry compôte:
Place the cranberries and sugar in a saucepan, along with ½ a cup of water. Cook on a low heat for 5 minutes, until the cranberries start to burst their skin. Add the apple and orange juice and cook for 15 minutes over low heat. Set aside to cool.