A sensational recipe for Christmas time; a jam that’s juicy on the inside with a crunchy and sweet outside cover. It is delicious and has a spectacular appearance. We recommend doing it a day before as it takes a long time to cook, otherwise it is very easy to prepare.
Ingredients
2 Kg of precooked ham
For the frosting:
60g of unsalted butter
25g of brown sugar (well compacted)
180g of the Volcano Honey: Wild Sunflower Blossom
¼ teaspoon of powdered or ground cloves
Preparation
Preheat the oven to 160ºC. Cover a cookie tray with aluminum foil and place the ham making diagonal diamond-shaped cuts on its surface. Melt the butter in a small saucepan over medium heat and add the brown sugar, honey and cloves and mix. Keep this mixture hot over low heat throughout the process so it does not harden.
Coat the ham with the honey mixture, then cover it with aluminum foil and bake for approximately one hour and fifteen minutes or until the internal temperature reaches 72ºC. Make sure to cover the ham with honey every 15 minutes. During the last 5 minutes of the process, remove the aluminum foil, coat the ham with the honey one last time, cover it with the brown sugar and finish baking to caramelize the sugar. Keep an eye on it so it doesn’t burn. Let it sit before serving.
