Honey-Glazed Roasted Ham with Herbs Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 1 whole ham (about 2kg), bone-in, cleaned and patted dry
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped green onions
• 1/4 cup honey
• 1/4 cup orange juice
• 1/4 cup soy sauce
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup chopped fresh thyme, for garnish
• 1/4 cup chopped fresh basil, for garnish

• Pat the ham dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped rosemary, and chopped green onions. Mix well.
• Rub the olive oil all over the ham, then rub the herb mixture onto the ham, ensuring it is evenly coated. Season the ham generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the ham rest at room temperature for 30 minutes to allow the flavors to penetrate.

• Preheat your oven to 180°C (350°F).

• Place the ham in a roasting pan, fat-side up. Roast in the preheated oven for about 2-2.5 hours, or until the internal temperature reaches 75°C (165°F). Baste the ham with a mixture of honey, orange juice, and soy sauce every 30 minutes to keep it moist and flavorful.

• In a small saucepan, combine the honey, orange juice, and soy sauce. Bring to a simmer over medium heat. Let the glaze simmer for about 10-15 minutes, or until it thickens slightly.

• During the last 30 minutes of roasting, brush the ham generously with the prepared glaze. Continue to roast, basting occasionally, until the glaze is caramelized and the ham is fully cooked.
• Remove the ham from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute, making the meat more tender and flavorful.
• Slice the ham and arrange the slices on a serving platter. Garnish with chopped fresh parsley, thyme, and basil.
• Serve immediately, enjoying the tender, flavorful honey-glazed roasted ham with the unique flavor of green tea seasoning.