Southern Honey Glazed Ham
A Southern celebration classic, whole bone-in gammon slow-baked and finished with a sticky honey, brown sugar, and mustard glaze.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Quarter 0.5 medium white onion. Peel and cut 500g sweet potatoes into 3cm chunks. Remove tough stems from 200g collard greens, roughly chop leaves. Slice 1 garlic clove. Whisk together 30ml honey, 1 tbsp brown sugar, 1 tbsp Dijon mustard, 1.5 tsp apple cider vinegar, and 0.25 tsp ground cloves for glaze.
Boil
Place 900g gammon joint in a medium pot with quartered onion, 1 bay leaf, 3 whole cloves, and 0.5 cinnamon stick. Cover with cold water, bring to boil over high heat, reduce to gentle simmer. Simmer 1 hour 15 minutes, topping up water as needed to keep submerged.
Roast 1
Preheat oven to 200°C. Remove gammon, cool 10 minutes, peel rind carefully leaving fat. Score fat in diamond pattern. Brush generously with half the glaze. Toss sweet potato chunks with 1 tbsp olive oil, 0.5 tsp smoked paprika, 0.25 tsp salt. Arrange around gammon in a small roasting tin.
Roast 2
Roast over medium heat 25 to 30 minutes, brushing gammon with remaining glaze every 10 minutes, until glaze is deeply caramelised and sweet potatoes are golden and tender. While ham roasts, heat 0.5 tbsp olive oil in a medium pan over medium heat.
Braise
Cook 1 sliced garlic clove 1 minute until softened. Add 200g chopped collard greens and 100ml chicken stock, cover with lid. Braise over medium-low heat 15 to 20 minutes until greens are tender. Season with salt and black pepper to taste.
Rest and plate
Rest glazed ham 10 minutes. Carve into thick slices and arrange on plates with roasted sweet potatoes and braised collard greens alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.