Christmas ham is one tradition that I am happy to continue in our household as not only is it super easy and delicious, but there are leftovers for days, if not weeks.
Having quality protein in the fridge is one of the most important pieces of advice I can give to anyone moving to a paleo diet as it helps you to feel fuller for longer.
If you are looking for ideas for your leftover ham, you can eat it with green eggs for breakfast (thanks Dr Seuss), shave it through a gorgeous summer salad or even serve it with some Christmas Kraut.
Serves 15 – 20
Preparation time 15 minutes
Cooking time 90 minutes
1 x 5 kg cooked, cold leg of ham
3 large apples of your choice, halved
3 peaches, halved and stoned
260 g (¾ cup) honey
zest and juice of 1 orange
1 ½ teaspoons ground yellow mustard seeds
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
1 Preheat the oven to 160°C.
2 Prepare the ham by lifting off the skin but leaving the fat. Score a diamond pattern into the fat. (This helps to open the ham up and to allow the flavour to penetrate into the meat.)
3 To make the glaze, combine all the ingredients with 3 tablespoons of water in a bowl and mix well.
4 Spread the glaze over the ham. Place the ham in a roasting tin and pour in water to a depth of 2 cm. Bake for 30 minutes. Remove from the oven and scatter the apples and peaches around the ham.
5 Return to the oven and bake for another 30–60 minutes, basting the fruit and ham from time to time. (Be careful not to let the ham burn.) Cover with foil and set aside in a warm place to rest for 15 minutes before slicing.
6 Slice the ham and serve with the spiced fruit.
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