Elevate your leg ham to show-stopping perfection with this simple yet professional method. Follow these steps to create a beautifully glazed and expertly carved ham for your festive feast.
Prep Time: 30 minutes
Cooking Time: Approximately 2-3 hours (depending on the weight of the ham)
Total Time: 2.5 - 3.5 hours
Ingredients:
- 1 whole leg ham (size will determine cooking time; calculate 35 minutes per kilogram)
- Cloves
- Ham glaze
- Water (1 cup for the baking tray)
Tools:
- Oven (preheat to 150°C)
- Small knife (for removing the skin and scoring the fat)
- Carving knife & fork (for precise slicing for stability during carving)
- Cutting board (for carving the ham)
- Brush (for applying glaze)
- Baking tray (to hold water)
- Meat thermometer (to check internal temperature)
Step 1: Preheat the Oven
Set your oven to 150°C (302°F) to create the perfect environment for warming and glazing your ham.
Step 2: Remove the Skin
Using a small knife, gently slide it under the skin at an angle. Carefully peel the skin away, leaving as much fat as possible on the ham—it’s essential for that rich flavour and caramelized glaze.
Step 3: Use Your Hands
Once you’ve loosened enough skin with the knife, switch to your hands.
Gently and patiently pull the skin away from the ham, making sure to leave the fat layer intact.
Step 4: Score the Fat
With the skin removed, use a knife to score the fat in a crisscross pattern about 2cm apart. These incisions create pockets for the glaze to seep into, ensuring a flavourful and beautifully caramelized finish.
Step 5: Add Cloves for Flavour
Insert a clove into each square of the crisscross pattern. This step infuses the ham with a festive aroma and classic holiday flavour.
Step 6: Glaze the Ham
Heat your ham glaze and prepare a brush. Pour half the glaze over the ham and use the brush to evenly coat it. Reserve the remaining glaze for a second application later.
Step 7: Bake the Ham
Place a cup of water in your baking tray, then set the ham on top. Bake the ham at 150°C (302°F) for 35 minutes per kilogram, checking the internal temperature periodically. To measure, remove the ham from the oven and insert a meat thermometer into the thickest part of the ham, avoiding the bone. Continue baking until the ham reaches an internal temperature of 45°C (113°F).
Step 8: Reapply Glaze and Finish Baking
Remove the ham from the oven, pour the remaining glaze over the top, and brush it evenly for a second coating. Repeat the process of checking the internal temperature with the meat thermometer as needed during this stage. Return the ham to the oven and bake until it reaches an internal temperature of 57°C (135°F). This ensures the ham is heated through without overcooking, preserving its juiciness and tenderness.
Step 9: Rest the Ham
After the ham reaches 57°C (135°F), remove it from the oven and let it rest for 20 minutes before carving.
- Resting allows the internal temperature to rise slightly, reaching around 60-62°C (140-143°F) for an evenly heated ham.
- This step also helps the juices settle throughout the meat, making each slice flavourful and moist.
- Additionally, resting ensures the ham is easier to carve into clean, perfect slices.
Step 10: Remove the Cloves
Carefully take out all the cloves. Be gentle to avoid pulling off the caramelized edges—those are the most delicious parts! Ensure all cloves are removed as they aren’t enjoyable to bite into.
Step 11: Carve the Ham
Place the ham on a cutting board and locate the bone. Starting about 5cm from the top of the bone, make a cut towards it.
Once your knife touches the bone, cut downwards, staying close to the bone to cleanly remove it.
Step 12: Slice to Serve
After removing the bone, carve the ham into your desired thickness. Always slice against the grain for tender, easy-to-eat pieces. If your ham is particularly large, you can halve it along the grain before carving.
With this method, you’ll create a perfectly glazed and expertly carved ham that’s as beautiful to look at as it is delicious to eat. A true holiday masterpiece!