How to...glaze your ham (with Sam)

So you've ordered your majestic Christmas ham but you decided to be brave this year and try your hand at glazing it yourself. Never fear, Sam is here to help. Before she joined our head office team, Sam managed the deli in our Clapham shop and was known for her excellent ham glazing skills. Who better to guide you through doing it yourself this Christmas.

Sam's Ham


Demerara sugar
Dijon mustard
Wholegrain mustard
Runny honey

METHOD

  • Pre-heat the oven to 220ºC (fan)
  • Mix all four ingredients together with generous dollops of each. If it’s for one ham, you only need a couple of dessert spoons of each.
  • Take the skin not the fat off of the ham and ‘criss-cross’ the fat with a knife. Pour your glaze over the ham’s fat - if you think the glaze is a bit too runny, add more honey. This ensures the glaze stays on the ham rather than most of it running off onto the baking tray.
  • Put the ham in the oven for 15 minutes, then turn the tray around for a further five minutes. (If the glaze hasn’t quite stuck after the 10 minutes, pour some more on and shove it in the oven for another 10 minutes.

 

TOP TIP - Use a baking tray or dish that has an edge or lip. As the ham bakes, the glaze runs off - you don’t want to have to spend hours cleaning it off your oven before getting the chance to enjoy the ham!

The ham should now look and smell beautiful! But…to give it that perfect touch, try and get hold of a blow torch to finish the job!