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At Sunnyside Meats we love giving advice so now with being online we can get this advice out more frequently and more specific with our Handy Tips page. When you create an account with us, you will get sent every month a newsletter section with a different advice article.

Number of news items returned: 1 to 15 records of 49

Jason & Jiah Completing apprenticeship

(2889 views)

A BIG congratulations to Jason and Jiah for completing their apprenticeships last week. Since they have joined our team they ...

Osso Bucco

(2881 views)

Serves 4 Prep time: 20 minutes Cooking time: up to 3 hours Ingredients ½ cup plain flour ¼ tsp salt ¼ tsp ground white pepper 4 ...

Pea & Ham soup

(2751 views)

  Makes about 3 litres Prep time: 15 minutes Cooking time: 3 hours Our all-time go-to winter warmer is pea and ham.Even though ...

Classic Roast Chicken

(2724 views)

Ingredients 50g butter, softened 1 clove garlic, crushed no20 whole chicken 3 medium (500g) brushed potatoes (sebago), peeled and quartered lengthwise 3 medium (320g) carrots, halved ...

How to cook Roast Lamb

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Treat the family to a mouthwatering rosemary & garlic roast lamb paired with roast potatoes and peas. SERVES 6 Ingredients 1.8kg leg of ...

How to cook the perfect steak!

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Hooking into a perfectly cooked steak is a treat that is easy to perfect from your own home kitchen. Whether ...

Summer Chicken Burger

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These grilled chicken sandwiches are mouthwatering! Great for backyard get-togethers PREP 15 mins  COOK  15 mins  READY IN 30 mins  Ingredients Original recipe ...

Traditional Meatloaf

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The classic cheap and easy dinner, meatloaf is satisfying and full of flavour. Also it doesn't take at all long ...

Mustang News

(2629 views)

Unfortunately A-grade went down to Byron Bay on the weekend 30-32. It was a tough game only to get beaten ...

About Leanne

(2602 views)

What do you like about working at Sunnyside Meats? The staff are great to work with and we have a lot ...

About Jiah

(2548 views)

What do you like about working at Sunnyside Meats? Working with great group of people, meeting and interacting with the customers. ...

About Jason

(2534 views)

What do you like about working at Sunnyside Meats? A great team to work with, good boss, happy workplace, convenient and ...

About Mat

(2499 views)

What do you like about working at Sunnyside Meats? Excellent team to work with especially Ronnie, great experience and friendly customers What ...

About Ron

(2457 views)

What do you like about working at Sunnyside Meats? A great crew to work with. What are your interests out of work? Favourite ...

Congrats Mat & Mikaela

(2407 views)

Congratulations Mat and Mikaela from everyone at Sunnyside Meats on the birth of their daughter Madeleine Charlee Spark born at ...

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Image 1 for How to Glaze a ham

How to Glaze a ham

Ingredients

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Glaze

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Honey mustard

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Method

  1. Using a sharp knife, score a zig-zag pattern around shank end of ham. Starting at the bottom of ham, slide your fingers under the skin and work them up between skin and fat, loosening the skin as you go. When you reach the scored shank end, gently pull skin back in one piece and discard.
  2. Preheat oven to 190C. Using a sharp knife, trim fat layer, if necessary (this is more likely on a picnic ham), so that fat is no more than 5mm deep. Score a shallow diamond pattern in fat, at 1.5cm intervals, without cutting into meat. Stud the point of each diamond with a clove. Place ham in a large roasting pan. Pour orange juice over ham then pour 1/3 cup water into base of pan.
  3. For glaze, combine all ingredients in a small bowl (see related recipes for alternative glazes). Brush thickly over ham. Bake ham for 45 minutes, basting with juices occasionally.
  4. Push an uncooked clove into each of 12 bay leaves and press into ham. Brush ham with pan juices then bake for a further 15 minutes or until glaze is deep brown. If juices in pan evaporate too quickly, add a little more water. Transfer ham to a platter.
  5. Make honey mustard: Combine 1/2 cup honey with 1/2 cup Dijon mustard in a bowl. Stir in 2 tablespoons chopped herbs, season with salt and pepper.
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  7. To carve ham, remove cloves and bay leaves. Steady the ham with a carving fork (or use a regular dinner fork) then use a long, thin carving knife to carve thin slices away from the bone, following the grain of the meat. Using the fork, transfer slices to a platter. Continue slicing in the same manner, working around the bone, then turn ham over and repeat on the other side. Serve warm or at room temperature with remaining bay leaves, tomato relish and honey mustard.