Ham Glaze Instructions

Although our hams can be eaten as delivered, glazing a ham for Christmas Day (or any occasion) is a simple and relatively quick process that will certainly make it the centre-piece of any meal. You can alter the recipe below to make it your own very easily. The burnt citrus and sticky sugar are the perfect complement to the salty ham. If you don’t have the Tar10 glaze then a thick-cut marmalade is preferred. Cooking in the oven is just to turn the glaze into a sweet, gooey mess and to warm the ham through.

Ingredients
½ Leg or Whole Leg of Ham
1 jar Tar10 Ham Glaze or Orange Marmalade 
Keen’s Mustard Powder, of other hot English mustard
1 ½ Cups Port, Whiskey, Rum or Brandy
Teaspoon Soy Sauce
15-20 Cloves

Method

Pre-heat oven to 150 degrees.

Tip all ingredients except the cloves into a small saucepan. Stir over low heat until all the ingredients have dissolved into a sticky mixture. Remove from heat.

Carefully peel away the skin off the ham by starting on one side. Pull skin up whilst cutting with a knife just under the skin until you can get your fingers under the skin. Once the skin has started to come away you should be able to take a firm grip and peel it back. Be sure you leave a smooth, even layer of fat over the meat. You do not need to keep the removed skin. Do not trim away any extra fat as this will keep the ham juicy and moist when glazing.

Place ham in a large roasting tin on a bed of foil or baking paper and score the fat with the tip of a sharp knife at 2cm intervals in a diamond fashion. Try not to cut so deep that you go right through the fat. Push a single clove into the centre
of every diamond on the ham.

Pour one cup of water into the bottom of the baking tray under the ham (there is no need to double this for whole ham). Re-heat the glaze again to make it runny and pour glaze evenly over the ham.

Roast ham in oven for roughly 90 minutes for half ham and 100-120 minutes for whole ham. Baste with excess glaze that is in the bottom of the roasting pan mixed with the water at 15 minute intervals until you have a golden-brown bubbling crust.

Remove from the oven and stand in a warm place covered in foil until you are ready to serve. Carve the ham away from you and away from the exposed bone end at a 45 degree angle down towards the centre bone for best eating.

Store left-over ham in our ‘ham-bag’ or cotton pillow case that has been soaked in vinegar and water mix _1:8 ratio) in the fridge and continue to enjoy for the following 5 days. Do not cover with glad wrap, cling film or plastic at all.