How to Glaze a Ham
Serves 20-25
Add a touch of sweetness and shine to your festive feast with our guide to glazing the perfect ham. With easy-to-follow steps, we’ll help you create a beautifully caramelised, flavour-packed masterpiece.
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INGREDIENTS
- 7kg whole ham - although you can use this recipe for half hams and pieces.
- 1 x 600ml tub T&R ham glaze
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METHOD
Preparation
- Take the ham and glaze out of the fridge 1 hour prior to cooking.
- Preheat the oven to 160°C (140°C fan). Arrange the oven shelf in the lower third so the ham will sit in the center of the oven (rather than the top half).
Removing Ham Rind/Skin
- Run a small knife around the bone handle, down each side of the ham, and under the rind on the cut face.
- Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use a knife if needed to slice off any remaining rind.
- Lightly cut 2.5 cm (1-inch) diamonds across the fat surface of the ham, cutting about 75% of the way into the fat. Avoid cutting into the meat.
- Optionally, insert a clove at the intersection of each diamond on the surface.
Glazing and Baking
- Place the ham in a large baking dish. Prop the handle up on the edge of the pan and use scrunched-up foil to ensure the surface of the ham is level for even caramelization.
- Pour or brush half of the glaze over the top-facing surface of the ham. Don't worry about glazing the underside, as the glaze will drip into the baking tray.
- Bake for 60–90 minutes, basting very generously with the other half of the glaze and pan juices every 20 minutes.
- Let the ham rest for at least 20 minutes prior to serving. Drizzle the pan juices over the ham before serving.