Tips on how to glaze a ham
Glazing a ham is easy and certainly enhances the look and flavour. We share our tips on how to glaze a ham for beginners to help you on your way!
The steps include: preparing, decorating, basting and cooking your Christmas ham.
Preparing the Ham
- Rinse the ham under cool running water to remove any sticky residue. Pat dry with a paper towel and place on a foil-lined roasting tray, rind-side up.
- Remove the skin in one piece by running clean fingers under the skin, separating the skin from the fat. You will want to leave a smooth 1cm layer of fat on top of the ham. Discard the skin.
- Carefully, with a sharp knife score the fat by making diagonal cuts through the fat, and again in the opposite direction (creating a criss-cross pattern). This will allow the glaze to permeate through the fat into the top layer of ham.
Decorating your Ham
You can do this in a variety of ways:
- press whole cloves into the corners or the middle of your diamonds
- attach slices of oranges, glace cherries and pineapple pieces with toothpicks
- poke sprigs of herbs into the scored layer
Not only does it look colourful, it will also add flavour.
We share a list of our favourite Christmas ham glazes here.
Glazing a pre-cooked Ham
Most hams are pre-cooked, so this makes the glazing process quite simple. You are essentially just reheating the ham and caramelising the glaze. Cook your ham at 190oC for approx. 10 mins per kg. You will know when your glaze is ready as it will caramelise and become sticky and golden in colour. Be sure to brush with extra glaze 2-3 times during cooking and check often to make sure your glaze doesn’t burn.
Cooking and glazing an uncooked Ham
Cook at 160oC and allow 20 mins per kilogram. The glazing process should only take around 20-30 minutes in the final stages of cooking. Remember to brush with extra glaze during cooking (see above).