Basic glazed ham Recipe
1 8kg leg of ham
Cloves, to decorate
200g (1 cup, firmly packed) brown sugar
2 tablespoons dark rum
1 tablespoon wholegrain mustard
Basic glazed ham Recipe
If possible, choose a ham with bright pink meat and a small amount of fat marbling (visible fat that is spread throughout the meat). The marbling will give flavour and keep the meat moist during cooking.
Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves. Remove the ham from its packaging, rinse briefly under cold water and use paper towel to pat dry.
Use a small sharp knife to cut around the ham shank in a zigzag
pattern, about 10cm from the end. Carefully run the knife under the rind around the edge of the ham. Gently lift the rind in 1 piece, running your
fingers between the rind and the fat where they are still joined. Wrap the rind in a damp tea towel and place in the fridge - use it to cover any leftover ham.
Use a sharp knife to trim excess fat from the ham, leaving a 1cm-thick covering all over. Use the knife to score the fat in a diamond pattern, at least 5mm deep. If the fat is not scored deeply enough, it may shrink and split during cooking (this can also occur if the ham is freshly smoked). Stud each diamond with a clove. As well as looking decorative, cloves have a practical function: they add flavour and help to hold the fat in place.
Pour a small amount of water into a large roasting pan to prevent any glaze that may drip into it from burning. Place the ham on a wire rack over the prepared pan. If the ham shank hangs over the side of the pan, wrap it in a piece of foil to prevent any juices dripping into the oven.
To make the glaze, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove the white pith from the rind and cut the rind into very thin strips.) Juice the orange and reserve 1 tablespoon of the juice. (Keep the remaining juice for another use). Combine the orange rind, orange juice, sugar, rum and mustard in a small bowl.
Pour half the glaze over the ham and use a spatula to spread evenly over the surface. Cook in preheated oven for 1 hour 20 minutes, turning the pan 180°C after 40 minutes to ensure even cooking and browning. If your ham has a very thin layer of fat, cover it with foil for the first 30 minutes of cooking to help keep it moist.
Remove the ham from the oven and increase oven temperature to 210°C. Pour the remaining glaze over the ham and spread evenly over the surface. Return the ham to the oven and cook, turning the pan 180° after 10 minutes to ensure even cooking and browning, for a further 15-20 minutes or until the glaze bubbles and caramelises.
Remove the ham from the oven and set aside for 10-15 minutes to rest before carving. Serve warm or at room temperature.
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