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How to Glaze a Ham

Feeds 20-25

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Ingredients

7kg whole ham - although you can use this recipe for half hams and pieces

1 x 600ml tub T&R ham glaze

Preparation

Take ham and glaze out of fridge 1 hour prior.

 

Preheat oven to 160°C (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).

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Removing Ham Rind / Skin

Run small knife around bone handle, down each side of the ham, and under the rind on the cut face.


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 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).

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Glazing and Baking

Place the ham in a large baking dish. Prop handle up on edge of pan and scrunched up foil so surface of the ham is level (for more even caramelisation).

Pour / 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 down into the baking tray.

Bake for 60 - 90 minutes, basting very generously with the other half of the glaze and pan juices, every 20 minutes.

Let the ham rest for at least 20 minutes prior to serving. Drizzle the pan juices over the ham for serving. 

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