Glazing a ham not only makes it look spectacular but it adds an amazing flavour. And it's not that hard to do. Choose your preferred glaze from the recipes below and then follow the step-by-step instructions to achieve the perfect result. Then stand back and bask in the compliments.
Mix 2/3 cup (125 g/4 oz) soft brown sugar, 3 tablespoons honey and 1 tablespoon hot English mustard together in a bowl.
Stir together 1 cup (250ml/8 fl oz) orange juice, ¾ cup (140 g/4 ½ oz) soft brown sugar, 1 tablespoon French mustard, ½ cup (175 g/6 oz ) honey, 2 teaspoons soy sauce and 2 tablespoons Grand Marnier in a bowl.
Mustard and Redcurrant Glaze
Put 1/3 cup (90g/3 oz) Dijon mustard, 1 cup (315 g/10 oz) redcurrant jelly, 4 crushed cloves of garlic and 2 tablespoons each of oil and soy sauce into a small saucepan. Stir and gently warm over medium heat for 2-3 minutes, or until the jelly has melted. Take care the glaze doesn’t catch on the base of the pan.
Preparing a cooked Ham.
Preheat your oven to moderate 180° C (350°F/Gas 4). Cut a line through the thick rind of a 7 kg (14lb) smoked, cooked leg ham, 6 cm (2 ½ inches) from the shank end so that you can easily lift the rind. If you are using an uncooked leg of ham, you will need to follow the supplier’s pre-cooking instructions.
Run your thumb around the edge under the rind and carefully pull back, easing your hand under the rind between the fat and the rind. With a sharp knife, lightly score the fat to form a diamond pattern. Be careful not to cut all the way through to the meat or the fat will fall off during cooking.
Spread half the glaze of your choice over the ham with a palette knife or the back of a spoon, then press a clove into the centre of each diamond. Put the ham on a rack in a deep baking dish and pour 2 cups (500ml/16 fl oz) of water into the dish. Cover the ham and dish securely with foil and cook for 45 minutes. Remove from oven and brush or spread with the remaining glaze. Increase heat to hot 210° C (415° F/Gas 2-3) and bake uncovered for 20 minutes, or until the surface is lightly caramelized. Allow to rest for 15 minutes before carving.