How to glaze a ham

Remove the skin for the ham, leaving approximately 1cm of fat on the surface.

Using a small sharp knife, cut a criss-cross diamond pattern into the fat, being careful not to cut through into the meat.

Optional: place a clove in the corner of each diamond.

Generously baste the ham with a third of the glaze.

Place the glazed ham onto a lined baking tray and cook for the appropriate amount of time.

Half-way through the cooking time, baste the ham again with half of the remaining glaze.

Once cooked, remove the ham from the oven, baste with the last of the glaze and let it rest for at least 15 minutes.

Carve the ham and enjoy!

For serving sizes and cooking times, refer to our Christmas Ham Guide.