A glaze of honey and mustard brings out the best in a ham fillet. A honey mustard glaze will add a perfect balance to the savoury Ham Fillet. Ideal for your main Christmas meal, or a delightful leftovers sandwich. Keep the stock for a delicious soup base.
- 2.5 kg boneless Cribbin Family Butcher ham fillet
- 1 bouquet garni (sprig of thyme, 2 bay leaves and sprig of rosemary tied together)
- 1/2 an onion
- 1 tablespoon of black peppercorns
- 1 whole bulb of peeled garlic
- 2 carrots
- 1 celery stick
- 1 spoon of cloves
- 2 tablespoons of wholegrain mustard
- 110g of clear honey
- 2 tablespoons of soft dark brown sugar
- 2 teaspoons of mustard seeds
- Place the ham fillet in a deep saucepan and add all the vegetables and aromatics (bouquet garni, cloves). Cover it with cold water, enough to cover the ham fillet and bring to a boil.
- Once it begins to boil, lower the heat and allow the pot to simmer for around an hour and 15 minutes.
- Turn off the heat and allow the ham to sit in the liquid for around 30 minutes.
- Remove from the liquid and leave to cool until it can be handled by hand. Score the meat in an "X" pattern.
- Combine the honey, mustard, mustard seeds and brown sugar in a bowl until it forms a glaze.
- Spread the glaze over the ham fillet, ensuring the glaze reaches the crevices in the meat. Preheat your oven to 160˚C or gas mark 3.
- Place the glazed ham fillet onto a baking tray and place into a preheated oven for around 20 minutes or until the glaze is a deep golden brown color.