Lemon Myrtle Honey Glazed Ham with Pepperberries

Roogenic Lemon Myrtle Infused Honey Glazed Ham


  • 2.5kg ready-to-eat ham
  • ¼ cup crushed Roogenic Pepperberries
  • 1/4 cup dark golden syrup
  • 2 cups Roogenic Lemon Myrtle Infused Honey
  • 170g butter


  1. Preheat oven to 170º C.
  2. Score ham and cover with crushed Roogenic Pepperberries. Place ham in foil lined baking pan.
  3. In a medium-sized saucepan, heat the golden syrup, Roogenic Lemon Myrtle Infused Honey and butter. Keep glaze warm while baking the ham.
  4. Brush the glaze over ham and bake for 1 hour and 15 minutes in the preheated oven.
  5. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking switch oven to grill to caramelize the glaze.
  6. Remove from oven and let sit a few minutes before serving.


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