Directions

1. As a rough timing guide, we want to cook the ham for 20 minutes per 500g. On average, a ham could be around 3kg, so we’re looking at about 2 hours of cooking time. Please adjust based on the weight of your ham.
2. To start, I like to remove the skin from the ham while leaving a nice thick layer of fat. Then, use a long, sharp knife to score the ham in a criss-cross pattern. Stud each intersection with a whole clove (push them in deeply) and cover the ham with ½ jar of Glam Ham Glaze. Cover well and set aside overnight.
3. We want to serve our ham hot, so work out your cooking time and the time you’ll need to get the ham into the oven. (For example: If we’re eating at 5 pm and need 2 hours of cook time, plus 30 minutes for resting and 30 minutes for carving and serving, then my ham needs to go in at 2 pm).
4. Uncover your marinated ham and place it in a deep baking dish. Add 2 cups of water to the dish. Glaze again with roughly ¼ jar of Glam Ham Glaze. Cover the whole dish well with tin foil.
5. Pop it in the oven at 160ºC and leave it alone for the first hour. After that first hour, lightly glaze again, then every 15–20 minutes thereafter. Uncover the ham for the last 30 minutes of cooking time so the edges start to crisp and the glaze gets lovely and caramelised.
6. Once your two hours are up (or whatever your time is), check the ham’s core temperature. We want it to be around 75ºC. If it’s not quite there, give it a little more time.
7. Glaze the ham once more after it’s cooked. Set aside to rest for 15 minutes in a warm place, covered with foil to keep it warm.
8. Carve with a long, sharp filleting or carving knife. We want long, thin slices—perhaps cut them in half if they are bigger than your dinner plates. Serve with Sesh Mustard or cranberry jelly, and enjoy on sandwiches for the next month or so!