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 of choice 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 half way through cooking. Remove from the oven and rest the ham for 10 minutes covered in foil. (Make sure the foil doesn’t touch your glaze.)

Enjoy!