It wouldn’t be an Aussie Christmas without a succulent glazed ham. Here, we show you how to prepare the ham for glazing, and share four of our favourite glazes with you. Get ready for sticky fingers!
8kg cooked leg of ham
2 cups (500ml) water glaze of your choice (see page 119) sprigs of fresh herbs, to decorate
1 Preheat oven to 180°C/160°C fan. Score through the rind about 10cm from the shank end of the leg (see page 118).
2 To remove the rind, run your thumb around the edge of the rind just under the skin. Start pulling the rind from the widest edge of the ham. Continue to pull the rind carefully away from the fat up to the score line. Remove the rind completely. (Reserved rind can be used to cover the cut surface of the ham to keep it moist during storage.)
3 Using a large, sharp knife, score across the fat at 3cm intervals, cutting just through the surface of the top fat. Be careful not to cut too deeply or the fat will spread apart during cooking.
4 Place the ham on a wire rack in a large roasting pan. Pour 1½ cups of the water into the dish. Brush the ham well with the glaze. Cover the shank end with foil.
5 Bake ham for 1 hour 20 minutes or until browned all over, brushing occasionally with the glaze during cooking, and adding the remaining water if needed.