Rum Glazed Ham

It has been a tradition in our household to have a Christmas Ham. When I was growing up, Mum would order the 20lb (8 - 9kg) ham from a butcher, and if you were lucky, you got to go over with Dad to pick up the massive ham. It had been prepared and cooked by the butcher, or if truth been told a factory somewhere else, and it had to be kept in the ham bag in the fridge.

In this recipe I will show you that glazing your own ham is easy using just a few simple ingredients that will create a centre piece for your Christmas lunch.

Rum Glazed Ham, ready to serve.
Preparing and studding the ham.
Serving suggestion.

Portions: 10 - 12 Portions

Preparation: 10 Minutes

Cooking: 2-3 hours

Ingredients

Ham

  • 1 leg of ham (8-9 kg)

Glaze

  • 1 tsp ground ginger
  • 1 tsp hot english mustard powder
  • 100ml maple syrup
  • 100g golden syrup
  • 100ml dark rum
  • juice of 1 orange
  • 1 tsp soy sauce

Method

To Cook

  1. Preheat an oven to 160 C. Run your knife around the knuckle at the foot end of the leg so as to leave the skin on the end of the ham. Carefully remove the skin from the rest of the ham by pulling it away from the fat leaving a thin even layer of fat over the meat.
  2. Using a sharp knife score the fat in a criss-cross fashion at an angle so that you have diamonds. Place a clove in the centre of each diamond.
  3. Place all the glaze ingredients in a bowl and whisk until well distributed and lump free.
  4. Place the ham in a large oven tray and brush the glaze over the ham. Any remaining glaze pour over. Place the ham in the preheated oven and leave to cook for 2-3 hours, basting the ham with the glaze every 20 minutes. If the ham is cooking too quickly reduce the temperature to 150C and/or cover with foil. I like to rotate the ham for an even golden colour.
  5. Remove from oven when golden brown all over and serve hot or allow to cool cover with cling film or baking paper and refrigerate until ready to serve.
  6. To serve tie string with bay leaves at the foot end of ham (optional). Accompany with mustard and chutney of your choice.