How to make Glazed Ham
If using a larger ham, use method Scaler to scale up the glaze method (click on Servings and slide on the respective glaze method).
- 5 kg / 10 lb leg ham, ( bone in, skin on (Note 1))
- 1 cup (250ml) water
- 1 batch Maple Ham Glaze ((extra special))
- 1 batch Brown Sugar Ham Glaze ((classic!))
- Or other ham glaze of choice
- Take ham out of fridge 1 hour prior.
- Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).
- Make Glaze per recipe.
- Run small knife around bone handle, cutting through rind.
- Cut the rind down each side of the ham, from the cut face of the ham, down to the cut you jujst made around the handle of the bone.
- Run the knife between the fat and the skin on the cut face of the ham.
- Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen so you can get your fingers under.
- Start pulling back, while continuing to slide fingers back and forth. The rind comes of fairly easily. Use knife if needed to slice off any residual rind.
- Lightly cut 2.5cm / 1" diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.
- Insert a clove in the intersection of the cross of each diamond on the surface (optional).
- Place the ham in a large baking dish. Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (more even browning).
- Brush / spoon half the glaze all over the surface and cut face of the ham (don't worry about underside, glaze drips down into pan)
- Pour the water in the baking dish, then place in the oven.
- Bake for 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.
- Use foil patches to protect bits that brown faster than others - press on lightly, caramelisation won't peel off with the foil.
- Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving - as the glaze in the pan cools, it thickens which means it "paints" the ham even better - but be sure to save pan juices for drizzling.
- Sauce: Use pan juices as the sauce - it's loaded with flavour. Drizzle sparingly as the glaze flavour is intense! Note juices need to be warm for drizzling, it thickens when cooled. Thin slightly with water if required.
- Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves, if you used them. Cover serving platter with lots of green fluffage, then place ham on. Surround with quartered oranges or other fruit, for colour. Let people admire before carving!
- Serving: Personal preference whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices - it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, then finish it in the kitchen (towards end when it gets messy!)
- Leftovers: See list in post for recipe using leftover ham and ham bone!
- Keeps for 1 week in the fridge in a ham bag or pillowcase.
- Soaking solution: Mix 1 litre / 1 quart of water with 2 tablespoons white vinegar. Soak ham bag or pillowcase for 15 minutes.
- Storing: Wring dry, place ham inside, seal loosely. Refrigerate.
- Repeat ~3 days: When ham bag dries out (usually ~ 3 days), repeat soaking steps above.
- Freezing: Freezes for 3 months. Freeze in blocks then slice after thawing (recommended, ham is juicier). Wrap blocks in cling wrap then place in airtight container. Alternatively, slice and place in airtight container then freeze.
A 5 kg / 10lb ham will serve 30 - 40 with another main and sides, or 25 if it's the only main. Components 5 kg / 10 lb leg ham, ( bone in, skin on (Note 1)) 1 cup (250ml) water 1 batch Maple Ham Glaze ((extra special)) 1 batch Brown Sugar Ham Glaze ((classic!)) Or other ham glaze of choice Method Take ham out of fridge 1 hour prior. Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).
Cut the rind down each side of the ham, from the cut face of the ham, down to the cut you jujst made around the handle of the bone. Run the knife between the fat and the skin on the cut face of the ham.
Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen so you can get your fingers under. Lightly cut 2.5cm / 1" diamonds across the fat surface of the ham, about 75% of the way into the fat. Insert a clove in the intersection of the cross of each diamond on the surface (optional).
Prop handle up on edge of pan + scrunched up foil so surface of the ham is level (more even browning). Brush / spoon half the glaze all over the surface and cut face of the ham (don't worry about underside, glaze drips down into pan) Pour the water in the baking dish, then place in the oven.
Bake for 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden. Use foil patches to protect bits that brown faster than others - press on lightly, caramelisation won't peel off with the foil.
Baste, baste, baste before serving - as the glaze in the pan cools, it thickens which means it "paints" the ham even better - but be sure to save pan juices for drizzling. Sauce: Use pan juices as the sauce - it's loaded with taste.
Cover serving platter with lots of green fluffage, then place ham on. I in addition like to drizzle with pan juices - it looks messier but tastes fabulous.
I start slicing at the table, then finish it in the kitchen (towards end when it gets messy!) Leftovers: See list in post for recipe using leftover ham and ham bone! Keeps for 1 week in the fridge in a ham bag or pillowcase.
Freeze in blocks then slice after thawing (recommended, ham is juicier). Wrap blocks in cling wrap then place in airtight container.
Alternatively, slice and place in airtight container then freeze.
