Glazed Ham

Another very traditional meal that can be served hot or cold.

Ingredients

Instructions

1. Put the ham skin side down in a large saucepan and add enough water to cover the ham completely. Leave to soak at room temperature for at least 12 hours, preferably overnight.
2. Drain the ham. Scrub the ham with a brush and rinse well. Return it to the saucepan and cover with fresh water. Bring to the boil, skimming off the scum that develops during cooking.
3. When scum no longer forms, cover and simmer for 20 minutes per 450g (1 lb), or until the knuckle end protrudes about 2.5 cm (1 in) and begins to feel loose.
4. Drain ham and place on a rack in a large roasting tin. Cool for 20 minutes; cut off skin and trim fat. cut the surface into 2cm (1 inch ) diamond shapes.
5. Brush the ham all over with the honey and bake at 170°C (325°F, gas mark 3) for 15 minutes or until the ham is glazed. Chill.
6. To serve wrap the bone in a paper towel or grease proof paper which has been cut into tassels at the end. You can decorate each diamond shape with glazed cherries if you wish.

Cooking Times and Serving Sizes

Serves: 10 to 12 People
Preparation Time: 20 Minutes
Standing Time: 12 to 24 Hours
Cooking Time: 4 to 5 Hours
Difficulty Level: Medium