Baked glazed ham

Baked glazed ham

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

A baked glazed ham is a welcome sight on a buffet table, especially at Christmas. Stout, sugar and spices give a fabulous flavour to the ham, with the outside caramelised, so that each slice is a perfect mix of flavour.

Ingredients

Quantity Ingredient
1 5-6 kg leg of ham
whole cloves, (optional)
1 1/2 cups stout

Glaze:

Quantity Ingredient
1 cup sugar
1 teaspoon ground cardamom
1 teaspoon ground ginger
2-3 tablespoons stout

Method

  1. Preheat the oven to 160°C. Cut the skin around the thick end of the knuckle (can be made a scallop pattern) without cutting into the fat and flesh. Ease the skin from the fat by slipping the thumb of one hand under the skin, and firmly sliding it back and forth. Turn the ham over and ease away the rest of the skin, which should come off in one piece (see illustration).
  2. Place the ham, fat side uppermost, in a roasting pan containing the 1 1/2 cups stout. Cover the ham with foil, making it as airtight as possible, and bake for 1 1/2 hours. Lift the foil and baste the ham with the drippings several times during the cooking. Remove from the oven, take off the foil and pour off the liquid in the pan. Using a sharp knife, score the fat with 4 cm interval diagonal cuts, first one way, then the opposite way, to form a diamond pattern.
  3. Spread half the glaze mixture over the ham and stud a clove in the corner of each diamond if liked. Increase the oven temperature to 200°C, and bake for a further 30–40 minutes, basting it every 10 minutes with the remaining glaze.
  4. Glaze: Mix the sugar and spices together with 1–2 tablespoons of the stout (enough to make a thick paste).

A note on cooking times

  • As the hams are already cooked, the cooking times for a baked glazed ham are not so critical. In general, a 3 kg ham should be baked for 1 hour before glazing while a 7 kg ham will need 2 hours before glazing.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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