GLAZED HAM

Glaze it your way with these easy recipes

- 

Preparation time 20 mins

Cooking time 1 hour 20 mins

Serves 12

8kg whole leg ham on bone (see Cook’s Tips)

2 cups water

1 quantity ham glaze (see recipes below - we used orange ginger marmalade and rosemary glaze)

Sprigs of herbs (such as rosemary and bay leaves), to decorate

STEP 1 Preheat oven to 180°C/160°C fan-forced. Using a sharp knife, cut through the ham rind about 10cm from shank. Starting at opposite end to shank, run your thumb under the rind to separate it from the fat. Gently peel back and remove the rind completely. Reserve rind to cover the cut surface of ham to keep it moist when storing.

STEP 3 Using a large sharp knife, score across the fat at 3cm intervals, cutting just through the surface of the top fat (don't cut too deeply or the fat will spread apart during cooking). Wrap shank end in foil.