Glazed Ham

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Source & History

This is a recipe from the old hard-cover Women's Weekly Cookbook (my copy has fallen apart & disappeared). This is what it looked like.   I have used this recipe to glaze my Christmas ham for many years  (Leah & Ben have been using it too).

Note

• For the last few years I have been de-boning my ham before I glaze it. It makes it easy to slice once it's cooked. 
• I like to use the 1/2 of the ham from the hip end of the leg rather than the half with the long leg bone.

   

Author

Aileen Sorohan

Ingredients

• 1/2 leg ham
• 250 grams red glace cherries
• whole cloves
• 1 cup honey
• 6 tsp American mustard
• 4 tbsp dry sherry
• 4 tsp soy sauce
• 1/2 cup brown sugar

Instructions

1. Remove the bone from the ham
2. Remove rind from ham, run thumb around the edge of rind just under the skin. Start pulling rind from widest edge of ham, using fingers to loosen it from the fat.
3. With a sharp knife, cut across fat at 5cm intervals. Make sure that you cut just through the fat and not into the meat. Cut in opposite direction at 5cm intervals, to make diamonds.
4. Decorate the ham with whole cloves [at the corners of the diamonds] and halved glace cherries [in the centre of each diamond].
5. Put ham in large baking dish [aluminium foil disposable ones are best] and brush well with glaze which is the combined honey, mustard, sherry, soy sauce & brown sugar.
6. Put in oven at 180C for 60min. Brush glaze over every 10min.

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