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Once the ham has cooled sufficiently you will be able to prize the skin away using your fingers, then trim up any difficult bits with a knife.
Place the ham, fat-side up in a roasting tin.
To make a criss-cross/diamond pattern in the ham, use a sharp knife to lightly score it, only cutting into the fat and not the meat underneath.
Liberally cover the ham with your glaze.
If studding the ham, use the pointed end of whole cloves & pierce into each point of diamond pattern.
Remember the ham is already cooked so all you are trying to do is caramelise the glaze.
Pour a small amount of water into the pan to stop the bottom of the ham burning.
Keep a close eye on the ham as glazes are sweet they can burn easily.
Baste the ham again towards the end of the cooking.
The glazed ham will keep in the fridge for up to a week.
Method:
Tip: (mix the glaze ingredients together in the treacle tin)
Serve with a rich cauliflower cheese for a wonderful seasonal treat or as part of a Christmas buffet.
As a great alternative, why not try glazing your ham with Honey, Citrus Fruits and Christmas Spice?
HOW TO MAKE HONEY GLAZED HAM WITH CITRUS FRUIT & CHRISTMAS SPICE
Method
To glaze
Serve with a cheesy potato gratin for a wonderful seasonal treat or as part of a Christmas buffet.