Description
This Glazed Ham recipe delivers a succulent, tender ham with a beautifully caramelized crust, perfect for holiday feasts or special occasions. The recipe includes options for a rich maple glaze or a classic brown sugar glaze, infusing the ham with a sweet, savory flavor that enhances the natural smoky taste of the meat.
Ingredients
Scale
Ham
- 5 kg / 10 lb leg ham, bone in, skin on
- 1 cup (250ml) water
Glazes
- 1 batch Maple Ham Glaze (extra special)
- 1 batch Brown Sugar Ham Glaze (classic)
- Or other ham glaze of choice
Instructions
- Remove Ham from Fridge: Take the ham out of the refrigerator at least 1 hour prior to cooking to allow it to come to room temperature, ensuring even cooking throughout.
- Preheat Oven and Prepare Shelving: Preheat your oven to 160°C / 320°F (140°C fan). Adjust the oven rack to the lower third position so the ham will be centered vertically, promoting even heat distribution without over-browning the top.
- Prepare Glaze: Make your choice of glaze such as the Maple Ham Glaze or Brown Sugar Ham Glaze according to their recipes. These glazes will be applied during the baking process to add flavor and create a caramelized crust.
- Score the Ham: Using a sharp knife, score the skin of the ham in a diamond pattern. This allows the glaze to penetrate deeper and adds a decorative effect.
- Place Ham in Roasting Pan: Put the ham, skin side up, into a large roasting pan. Pour 1 cup of water into the pan to keep the ham moist while cooking and to catch drippings that can be used for basting.
- Initial Bake: Bake the ham uncovered at 160°C / 320°F for approximately 1 hour, allowing the meat to heat evenly and begin rendering the fat.
- Apply Glaze and Continue Baking: Remove the ham and brush generously with your prepared glaze. Return it to the oven and bake for an additional hour, basting with glaze every 15-20 minutes to build layers of flavor and a sticky, glossy crust.
- Rest and Serve: Once cooked through and beautifully glazed, remove the ham from the oven. Let it rest for 15-20 minutes before carving to allow juices to redistribute, ensuring moist slices.
Notes
- Note 1: Leave the skin on for extra flavor and help retain moisture during cooking; the skin can be removed before serving if preferred.
- Use a roasting pan with a rack if possible to allow heat circulation and avoid the ham sitting in juices.
- Adjust cooking time if your ham size varies; a general rule is 18-20 minutes per pound (40-44 minutes per kg) at 160°C.
- If you prefer a thicker glaze crust, apply additional layers of glaze during the last 30 minutes of baking.
- Resting the ham after baking is crucial for a juicier result.