• 7kg whole ham - although you can use this recipe for half hams and pieces. 
• 1 x 600ml tub T&R ham glaze

Preparation

1. Take the ham and glaze out of the fridge 1 hour prior to cooking.
2. 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

1. Run a small knife around the bone handle, down each side of the ham, and under the rind on the cut face.
2. 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.
3. 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.
4. Optionally, insert a clove at the intersection of each diamond on the surface.

Glazing and Baking

1. 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.
2. 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.
3. Bake for 60–90 minutes, basting very generously with the other half of the glaze and pan juices every 20 minutes.
4. Let the ham rest for at least 20 minutes prior to serving. Drizzle the pan juices over the ham before serving.