How to make Glazed Ham

How to make Glazed Ham

How to make Glazed Ham: Glaze, bake, and carve a sticky, caramelized ham with simple steps for a showstopping centerpiece.

Prep Time60 minutes
Cook Time120 minutes
Total Time180 minutes
Yield20

Ingredients

Instructions

Step 1: Bring the ham to room temperature

Remove the 5 kg bone-in, skin-on leg ham from the refrigerator and let it sit on the painted pine wood surface for about an hour so it warms slightly. This relaxes the muscle fibers for more even cooking and helps the glaze adhere; keep it covered loosely with a clean tea towel while you prepare everything else.

Step 2: Prepare the oven position and the glaze

Set your oven shelf into the lower third so the ham will sit in the centre of the oven later (this gives even browning). Make the glaze of your choice now—whisk together the glaze ingredients in a small ceramic bowl until glossy and smooth. Place the finished glaze into a shallow glass jar or bowl and set a clear jug of 250 ml water nearby; keep all liquids in vessels.

Step 3: Remove the rind (skin) and reveal the fat

Using a small sharp knife, run a cut around the bone handle, then cut down each side of the ham rind from the cut face toward that handle cut. Slide the blade between the fat and rind on the exposed cut face, then use fingers to loosen and peel the rind back, working gently until it comes away. Trim any stubborn residual rind with the knife so you are left with a smooth fat cap.

Step 4: Score the fat and add cloves (optional)

Lightly score 2.5 cm / 1" diamonds across the fat surface, cutting about 75% of the way through the fat but not into the meat. The shallow, regular diamond lattice should reveal alternating bands of pale rendered fat and deeper pink meat at the cuts. Press a single clove into the intersection of each diamond if using them; the cloves sit tucked into the fat lattice and will add warm aroma.

Step 5: Glaze, prop and prepare to bake

Place the ham fat-side up into a large rectangular baking dish (prop the handle up on crumpled foil so the ham sits level). Brush or spoon half the glaze all over the fat surface and exposed cut face, allowing the syrupy glaze to pool lightly in the scored grooves. Pour the 250 ml water into the base of the pan so it prevents drips from burning; tuck a basting spoon or a silicone brush nearby.


Step 6: Bake and baste to a sticky, caramelized crust

Slide the prepared baking dish into the oven and bake, basting very generously every 30 minutes with the remaining glaze and pan juices so layers of sticky caramel build up. Use small foil patches to shield areas that darken faster, pressing them gently so caramel stays attached beneath. Continue until the exterior is deep golden-brown and lacquered, with rendered fat beads and a tacky, slightly crackled surface. Remove from the oven and allow the ham to rest for at least 20 minutes in the same rectangular dish.

Step 7: Finish, baste and present

While the ham rests, spoon warm pan juices into a small pouring jug to serve as sauce (thin slightly with a splash of warm water if it becomes too thick). Baste the ham again so the glaze paints the surface, then wrap the bone handle in baking paper and ribbon if desired. Arrange sprigs of fresh thyme and quartered oranges in the same baking dish around the ham for color—leave cloves removed if you used them.

Step 8: Carving, serving and storing leftovers

Bring the glazed ham to the table in the rectangular dish and slice thinly to serve, starting at the table if you like the show. Drizzle sparingly with warm pan juices. For storing, keep leftovers in the fridge up to a week in a damp ham bag or pillowcase (refresh by soaking the bag in 1 litre water with 2 tbsp white vinegar every few days), or freeze sliced or in blocks for up to 3 months.


Notes