TheAustralianWomensWeekly_Food_Issue_22_2016

Christmas Basics

STEPS TO

CARVING HAM

1 Place the ham on a chopping board

and steady it with a carving fork.

Using a large, sharp knife, make a

vertical cut towards the bone at the

shank end, then cut a small wedge of

ham and remove it. This will provide

you with a greater surface area for

carving slices.

2 Carve towards the bone, taking

long sweeps with the knife to get long

slices. The pieces of ham will increase

in size as you carve. It is best to carve

only as much ham as you need at a

time, or the meat will dry out.

3 Turn the ham over and carve

parallel to the bone. The leftover

ham bone may be frozen for up to

3 months and used for stock or soup.

Keep in mind it will contribute quite

a bit of salt to a recipe, so additional

salt is unlikely to be required.

HOW TO

PREPARE

THE HAM

1 Remove the rind

Using a small, sharp

knife, cut through the

rind 10cm from the

shank end of the leg.

Lift the rind off in one

piece by running your

thumb around the edge

of rind under the skin;

pull from the widest

edge of the ham up

to the shank.

2 Score the fat

Using a large, sharp

knife, score across

the fat at about 3cm

intervals, following the

curve of the ham and

cutting it just through

the surface of the top

fat. Don’t cut too deeply

into the ham, or the

fat will spread apart

during cooking.

3 Glaze the ham

Brush ham well with the

glaze. Place on a rack in

a large roasting pan; add

1½−2 cups water. Cover

the shank end with foil.

Bake for 1 hour 20 minutes

or until browned all

over, brushing the ham

occasionally with the

glazeduring cooking.

3

AWW FOOD • ISSUE TWENTY TWO 103