Preheat oven to 220°C
Takes 40 to 60 minutes
We may be butchers but we are huge fans of a warm & fuzzy tradition like glazing our own hams with the family. Try our recipe for a mustard glaze or if you like a bit of marmalade, mix it with a little orange juice or apricot jam to glaze.
Boil a kettle full of water and preheat the oven to 220°C.
Whisk together the ingredients for the glaze.
Line an ovenproof dish with baking parchment and place the ham on the parchment. Pour boiling water over the ham and leave to cool for 5 minutes.
Create an incision lengthways along the centre of the ham and remove the rind. Once the rind is removed score the fat in a diamond pattern at 1-inch intervals.
Starting from the highest point, pour the glaze over the ham. Ensure the whole ham is covered with glaze, and, if needed, use a spoon to spread the glaze over the ham.
Prick the ham with the cloves, inserting these into the cross-hatched score marks made earlier.
Place the ham, in the ovenproof dish, into the oven at 220°C for 20 minutes or until the glazing is golden. Rotate the ham once or twice in the oven during cooking to get an even colour.
Remove the ham from the oven and place on a dish ready to serve.
YOU WILL NEED:
Kettle, Baking parchment, Ovenproof dish, Ham, Your own recipe glaze or ingredients for the Ginger pig Glaze below, Cloves
Ginger Pig Glaze ingredients:
- 250g Golden Syrup
- 100g Demerara Sugar
- 25g Wholegrain mustard
- 10g White wine vinegar
- 5g English Mustard Powder