Follow these simple steps for the best-ever glazed ham:
At the butcher
Choose a bone-in ham with a nice round shape.
Read the label carefully
If it says 'partially cooked' and is labeled 'cook before eating', you'll need to cook it until it reaches an internal temperature of 160°F (71°C).
If it says 'ready to eat', it means it's already fully cooked. All you need to do is glaze it and heat it up until it reaches an internal temperature of 140°F (60°C).
Choose a size that fits
As a general guide, a 10-15 pound ham will feed 20-30 people. If you want leftovers for sandwiches the next day, plan wisely.
Score the ham
Scoring the ham before you glaze it not only makes it look extra-pretty, it also adds delicious flavour. Scoring it opens up the meat, allowing the fat and the glaze to seep right down into the meat.
Add liquid to your roasting pan
Cook your ham low and slow and add about 2 cups of water to the bottom of the pan. This creates steam and keeps the ham nice and moist. The water will evaporate as it cooks, so watch it closely and add more when it starts to evaporate.
Baste your ham several times as it cooks so that the delicious glaze continues to seep down into your score lines.
For a stress-free ham recipe, try one of these favourites: