Baked glazed ham

Baked glazed ham

By
From
Encyclopedia of Food and Cookery
Serves
20-25

A traditional recipe for baked ham.

Ingredients

Quantity Ingredient
1 x 7kg cured leg of ham

Glaze

Quantity Ingredient
345g brown sugar
2 teaspoons dry mustard
260g clear honey
cloves
125ml orange juice

Method

  1. Cut a scallop pattern around thick end of ham shank and ease skin away from fat. Turn ham over and ease away rest of skin, which should come off in one piece. Place ham, fat side up, on a rack in a roasting tin containing 3.5 cm depth of water. Cover tin with foil, making it as airtight as possible, and bake in a preheated moderately slow oven (160°C) for 1½–2 hours. Remove from oven and pour off liquid in tin. Using a sharp knife, score fat with 5 mm deep diagonal cuts, to form a diamond pattern.
  2. To make glaze, mix sugar, mustard and honey together and using a brush spread half the mixture over ham. Stud each diamond with a clove. Mix remaining glaze with orange juice. Increase oven temperature to hot (200°C) and bake ham for a further 30–40 minutes, basting it every 10 minutes with remaining glaze. Serve hot or cold.

Variations

  • Apply any of the following glazes in the same way as in the preceding recipe and continue baking:

    Cider glaze: Combine 230 g firmly packed brown sugar with 250 ml apple cider and spread over ham. Use extra 125 ml apple cider for basting.

    Apple sauce glaze: Combine 250 ml apple sauce or apple purée with 2 tablespoons mustard and 175 g honey, and spread over ham. Use 125 ml apple juice for basting.

    Marmalade glaze: Combine 315 g orange marmalade with 60 ml cider vinegar and 1/4 teaspoon nutmeg, and spread over ham. Use 125 ml orange juice for basting.

    Peach nectar glaze: Combine 250 ml peach nectar with 175 g honey and 1/4 teaspoon cinnamon, and spread over ham. Use extra 125 ml peach nectar for basting if necessary.
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