| Preparation Time | 30 minutes |
| Cooking Time | 1 hour |
| Oven Temp | 180°C |
| Oven Setting | Fan Forced |
| Freeze | Yes |
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This object requires Flash and Javascript installed and enabledGlazed Ham
Hams labelled 'fully cooked' are safe to eat as is, but benefit greatly both in flavour ad texture from being glazed or coated and roasted in the oven. Hams suitable for baking can be bone in, or boneless. They usually have the natural shape of the leg as opposed to the formed oval shape of deli hams, which shouldn't be baked.They're sold whole or in halves, from the shank end or the butt end. Hams made from the foreleg or the shoulder, called picnic hams, though fattier, can be baked as well. How do you tell whether the ham you're buying is suitable for baking? Buy it with the bone still in.
Besides baking a ham in the oven, they can also be baked in a kettle style barbeque over indirect heat with smoke from hardwood chips. How many this serves will depend on the size of your ham.
Ingredients
- 1 cured ham
- 1-2 qty Glazes for Ham (depending on the size of the ham - see link below in variations)
Method
To Roast a Ham- Preheat the oven.
- Zigzag cut through the rind at the start of the hock to separate it.
- Use a long sharp knife to slide up under the rind and loosen it from the meat.
- Trim away the fat to ½ cm thick.
- Line your pan with foil to prevent any sugar in the glaze from burning. Roast ham for about 10 minutes per 500g. A whole ham should cook in 2½ to 3 hours, a half ham in 1½ to 2 hours.
- Check the temperature after about 45 minutes with an instant read meat thermometer. It should be between 55°C and 60°C. (Since the ham is fully cooked, you only have to heat it through).
- Continue to bake and check it every 15-20 minutes. You can serve the ham as is after a 20-30 minute resting time, or proceed to glaze it.
To Glaze or Coat a Ham
- Raise the oven temperature to 220°C.
- Remove the ham from the oven. If you're glazing the ham, score the fat in a criss-cross grid. If you're planning to coat it, don't score the fat.
- Spread the glaze generously over the surface of the ham, or press coating firmly into the fat while ham is still warm.
- Return to the oven and bake for 30-45 minutes, basting regularly with pan juices. (Once the sugar melts in any of the glazes, you can also press dried breadcrumbs onto the surface to make a more substantial crust).
- Remove the ham from the oven, cover loosely with foil, and let it rest for 20-30 minutes before carving. Serve with a sauce if desired.
