How to glaze and cook a ham

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The Good Food team show you how to prepare a ham for roasting. Learn how to trim the fat, score the outside and paint on a spice, sugar and mustard rub.

Points to remember

Use a sharp knife to carefully cut away the skin and some of the fat leaving an even layer of fat all over.
If the ham has cooled sufficiently you will be able to prize the skin away with your hands, trimming any straggly bits off with a knife.
To make a criss-cross/diamond pattern in the ham, use a sharp knife to lightly score it, only cutting into the fat and not the meat underneath.
Cover the ham generously with your glaze ingredients and if you want to stud the ham, prod the pointed end of a whole clove into each point of diamond pattern.
Place the ham, fat-side up in a roasting tin.
Place the ham in a hot oven, remember the ham is already cooked so all you are trying to do is caramelise the glaze.
After about 20 mins remove the ham from the oven and brush or baste with any sticky juices. Add some more glaze if the ham needs it.
Pour a small amount of water into the pan to stop the bottom of the ham burning.
Keep a close eye on the ham for about another 20 mins, as glazes are sweet they can burn easily.
Baste the ham again towards the end of the cooking if needed.
Once it’s completely glazed, leave it to cool and enjoy warm or cold, carved into slices.
The glazed ham will keep in the fridge for up to a week and any leftover ham can be sliced and frozen for up to 6 months.