How to Cook & Glaze the Perfect Ham: A Step-by-Step Guide

A beautifully glazed ham is the perfect centerpiece for any festive table, bringing a golden, caramelised look and sweet-salty flavour to each slice. Here’s a comprehensive guide to preparing and glazing a ham that will wow your guests.

Step 1: Preparing the Ham

Begin by preheating your oven to 150°C (fan-forced). Preparing the ham properly is essential for allowing the glaze to stick and form that gorgeous golden crust.

1. Remove the Skin: Carefully run your fingers around the edge of the fat to separate the skin, lifting it until you can gently peel it away from the ham.
2. Score the Fat: Using a sharp knife, score the fat layer in a diagonal crosshatch pattern, about 1 cm deep. For extra flavour, rub brown sugar and Dijon mustard into the fat before placing the ham in the oven. Like to see it done like a pro? Check out this video.

Step 2: Cooking the Ham

Place the ham in the preheated oven and warm at 150°C for about an hour. This gentle heat allows the flavours to penetrate and warms the ham evenly.

Step 3: Applying the Glaze

With the ham warmed, it’s time to start glazing. Here’s where you create that classic golden finish:

1. Brush on the Glaze: Using a pastry brush (or pouring if you prefer), apply the glaze generously over the top and sides of the ham. Don’t worry if some glaze drips off—the juices will blend and caramelize as the ham bakes.
2. Baste Every 20 Minutes: To build a beautiful, thick glaze, baste the ham every 20 minutes with both the glaze and the pan juices. Note: Initially, the glaze might slide off the fat, but it will start to stick and thicken the longer it’s in the oven.

Step 4: Achieving the Perfect Finish

Once you’ve generously glazed the ham, increase the oven temperature to 180-200°C. Return the ham to the oven and bake until it becomes deeply caramelized and golden. This final step enhances the flavor and gives your ham a visually stunning finish.

Chef’s Tip: For that signature, sticky glaze, apply extra glaze just after taking the ham out of the oven. This final layer will help create a deep, glossy finish.

Step 5: Storing the Ham

After glazing, you’ll want to store any leftovers properly. Here’s how:

1. Use a Ham Bag or Cloth: Moisten a ham bag, calico, tea towel, or pillowcase by soaking it in a mixture of 4 cups (1 litre) of water and 2 tablespoons of white vinegar for 15 minutes. Wring out the excess moisture.
2. Wrap the Ham: Place the ham in the bag or cloth, and keep it in the fridge. To avoid staining, cut off the glazed portions and store them separately.
3. Keep Fresh: When the cloth dries out (about every 3 days), re-soak and wring it out again to keep the ham fresh.

Stored this way, a glazed ham should stay fresh for a couple of weeks, allowing you to enjoy every last delicious slice! We've also heard that ham freezes quite well so you could slice it up and freeze in batches as a way to make it last also!

With these steps, you’ll achieve a beautifully glazed ham that’s sure to impress both in flavour and presentation. Happy cooking!

PS If you still need to order your local Murray Riverina Smokehouse Ham, our Farm Door Ham Glaze and trays of pre cut crispy roast vege, get in quick! Order before cutoff Sunday 8th December 2024.