Women's Weekly Food

fa iteFestiveIt wouldn’t be an Aussie Christmas without a succulent glazed ham.Here, we show you how to prepare the ham for glazing, and sharefour of our favourite glazes with you. Get ready for sticky fingers!PHOTOGRAPHERJAMES MOFFATT STYLISTSOLIVIA BLACKMORE & KATE BROWNPERFECT STICKYGLAZED HAMPREP + COOK TIME1 HOUR 4 5 MINUTESSERVES 208kg cooked leg of ham2 cups (500ml) waterglaze of your choice (see page 119)sprigs of fresh herbs, to decorate1 Preheat oven to180°C/160°Cfan. Score through the rind about10cm from the shank end of the leg(see page 118).2 To remove the rind, run yourthumb around the edge of the rindjust under the skin. Start pulling therind from the widest edge of the ham.Continue to pull the rind carefullyaway from the fat up to the score line.Remove the rind completely.(Reserved rind can be used tocover the cut surface of the hamto keep it moist during storage.)3 Using a large, sharp knife, scoreacross the fat at3cm intervals, cuttingjust through the surface of the topfat.Be careful not to cut too deeply or thefat will spread apart during cooking.4 Place the ham on a wire rackin a large roasting pan. Pour1½ cupsof the water into the dish. Brush theham well with the glaze. Cover theshank end with foil.5 Bake ham for1 hour20 minutesor until browned all over, brushingoccasionally with the glaze duringcooking, and adding the remainingwater if needed.COOK’SNOTESGLAZED HAMOur glazes (see page 119) canbe made up to a week ahead.Store in the fridge. Ham canbe glazed a day ahead andserved cold. Store leftover hamin the fridge in a ham bag, orwrapped in a cotton or linen teatowel rinsed in water and a littlevinegar, then wrung out tightly.Change the tea towel daily. Theham will keep for up to 1 week.``````If the glaze becomes too thick tobrush on, reheat until it reachesa useable consistency. Theglazes are suitable to microwavein microwave-safe glass orceramic containers, not plastic.``````COOKTHECOVERCelebrate Glazes