HOW TO GLAZE A HAM

Award winning hams like I am using today really need very little attention, so keep it that way. A simple glaze which sticks to the delicious fat and makes for an even more delicious finish. You can glaze it with spices, honey, sugars and so on.

Today I am simply smothering it in marmalade and mustard.

Serves 6 – for small and 15- 20 for large

Ingredients

3-6kg pre-cooked ham

1 jar marmalade

2 Tbsp grain mustard

¼ cup water

Method

Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature.

Preheat oven to 160C.

You need to remove the skin before coating in the glaze. To do this, using a sharp knife and your hands peel back the skin, trying to keep as much fat on the ham as possible as this not only keeps in the moisture it also adds flavour. You may find the skin peels off easily if not, use the tip of the knife to help separate the skin from the fat.

Once you have done this, lightly score the surface of the fat.

Add the marmalade, mustard and about ¼ cup water to a small pot, warm through stirring so that the marmalade loosens.

Place the ham, fat side up in a foil-lined roasting pan.

Spoon over enough glaze to coat the ham and place into the preheated oven and bake for 40 minutes, spoon over more glaze and any that is on the bottom of the roasting pan. Continue to bake until the skin is golden, sticky and crisp (20-30 minutes)

Remember as the ham is cooked you only want to warm through and to get the skin crisp and delicious.

Serve either warm or at room temperature.