Mastering The Art of Glazing Your Ham

5 from 1 vote

Follow my simple step-by-step instructions and tips to prepare the perfect glazed ham.

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Remove the ham from the packaging and place on a sturdy board.
Using a small sharp knife, cut through the rind 10cm from the shank end. You can cut it straight or in a diamond pattern. On the rump end, position your knife about 1cm deep right under the skin and run it all the way around the perimeter.
Using your hands, run your thumb around the edge of the rind under the skin, pulling it back gently towards the shank end and keeping the fat intact.
Rolling the skin back with a little tension makes it really easy to remove the skin without disturbing the fat. This also helps keep the skin in one piece.
Using a large, sharp knife, score the fat in either a diamond pattern or parallel lines. Personally, I like the diamond pattern as I like to use cloves. Be careful not to cut too deeply or the fat will spread apart during cooking.
A great way to get perfect diamond shapes is to use a ruler to mark the lines and measure the width between each line. I keep a metal ruler which is almost sharp enough to score the fat if you put enough pressure.
Depending on the recipe you have chosen, you can begin preparing your masterpiece.

Andrew's Hams are hot smoked and oven roasted which means they're already cooked. Therefore only require reheating.
Remove your ham from the fridge a couple of hours before you're going to glaze it. This will reduce the amount of time your ham needs to be in the oven and help prevent it from drying out.
Put a bain-marie of water in your oven to keep the heat moist so the ham doesn't dry out.
Make sure your ham and glaze are warm. This will help the glaze adhere to the ham.
Just before serving apply a final brush of warm glaze for a lustrous finish.

Notes: You can get ahead by preparing your ham and your glaze the day before the main event.

Calories: 380kcal