How to Glaze your Ham
Remove the rind
Place your ham skin-side up, and use a sharp knife to carefully remove the rind, leaving behind a thick layer of fat. This will help keep your Ham from drying out.
Score the fat
Using a small sharp knife, score the fat in a criss-cross diamond pattern, approximately 5mm deep and 15mm apart.
Brush on the glaze
Using a pastry brush, paint your glaze over the ham, covering the entire top side of the ham where you have scored your pattern.
Cook the ham
Place the ham in a deep baking tray and cook in a preheated oven at 160˚C, Approximately 10 minutes for every 500g.
Brush again with glaze 3-4 times during cooking. Remove from the oven and rest the ham for 10 minutes covered in foil. (Make sure the foil doesn’t touch your glaze.)