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Basic glazed ham
Basic glazed ham
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Prep Time:
30 minutes
Cook Time:
100 minutes
Total Time:
130 minutes
Impress this Christmas with a simple yet flavorful glazed ham.
Ingredients:
  • 1 8kg leg of ham
  • Cloves, to decorate
  • 1 orange
  • 200g (1 cup, firmly packed) brown sugar
  • 40.00 ml dark rum
  • 23.40 gm mustard
Instructions:
  • Select a vibrant pink ham with subtle fat marbling for enhanced flavor and moisture retention while cooking.
  • Preheat oven to 180°C, positioning a shelf on the lowest rack. Keep only one shelf in the oven. Unwrap the ham, rinse it quickly under cold water, and pat dry with paper towel.
  • Cut around the ham shank in a decorative zigzag pattern using a small sharp knife.
  • Create a pattern about 10cm from the end. Glide the knife under the rind along the edge of the ham. Lift the rind gently in one piece by running your hand underneath.
  • Insert your fingers between the rind and the fat where they are connected. Wrap the rind in a moist tea towel and refrigerate it - ideal for preserving any extra ham.
  • Trim excess fat from the ham with a sharp knife, leaving a 1cm-thick covering. Score the fat in a diamond pattern at least 5mm deep to prevent shrinking during cooking. Insert a clove into each diamond for flavor and to secure the fat.
  • Add a splash of water to a large roasting pan to avoid burning any dripping glaze. Set the ham on a wire rack over the pan. If the ham shank extends beyond the pan, cover it with foil to prevent dripping juices in the oven.
  • For the glaze, zest the orange removing the rind. Juice the orange, save 1 tablespoon of juice, and keep the rest for later use. Combine the orange zest, 1 tablespoon of juice, sugar, rum, and mustard in a bowl.
  • Drizzle half of the glaze over the ham, then spread it evenly with a spatula. Bake in a preheated oven at 180°C for 1 hour and 20 minutes, rotating the pan halfway through for even cooking and browning. Cover with foil for the first 30 minutes if the ham has a thin layer of fat to retain moisture.
  • Take out the ham from the oven, then raise the oven temperature to 210°C. Drizzle the remaining glaze over the ham, ensuring it coats the entire surface. Place the ham back in the oven and bake for 15-20 minutes or until the glaze bubbles and caramelizes, rotating the pan halfway through for even cooking and browning.
  • Take the ham out of the oven and let it rest for 10-15 minutes before carving. Enjoy warm or at room temperature.

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