A truly beautiful scored, glazed and roasted ham has the power to transport you back in time - to stop a conversation at the dinner table or to cause an irrevocable smile.
A perfect Christmas Ham can remind you how people use food to connect, and we're going to show you just how easy it is to make.
Traditional Glazed Christmas Ham
Remove The Skin
Use a small sharp knife to cut around the shank in a zig-zag pattern, about 10cm from the end. Run a knife under the rind, around the edge of the ham. Gently lift rind off in one piece by running your fingers between the rind and the fat.
To score your ham, you will need your trusty, sharp knife. Remember to let the knife do the work. Trim fat off before you start scoring, don’t take too much off but remove any hard fat to ensure your glaze can penetrate through to the meat.
Score your fat in a diamond pattern, if its easier for you – draw your straight lines first and criss-cross second if you are not confident. In these diamonds will go your cloves, cloves are a strong flavour – if you aren’t a huge fan of cloves, make your diamond scores further apart to use less.
Just cloving every second or third diamond is effective, but less attractive when it comes to presentation.
Preheat your oven, or BBQ to 180c
Using a pastry brush, brush your traditional ham glaze all over the fat of the ham. Do this over a bowl or paper towel so that it can drip through. Alternatively, use a wire roasting rack over your roasting tray.
Place your ham into the heat source and bake for 30 minutes.
After 30 minutes, start re-glazing your ham with your pastry brush every 10 minutes for an additional 30 minutes.
If you love deep, dark colour in your ham - crank your heat to 200 degrees and continue to cook for an additional 20 minutes. Glazing one more time.
Add to your Christmas Spread!
How long does ham keep in the fridge?
Ham lasts 3-5 days in the fridge. However, you can freeze leftover ham (and the ham bone) to use in soups, sandwiches and casseroles.
How to freeze leftover ham
Cut the meat from the bone and wrap separately in plastic wrap. Place in airtight containers. Label, date and freeze for up to one month. Alternatively, vacuum seal it!
Thaw in the fridge overnight before use.