Women's Weekly Food

REMOVING THE RINDUsing a small, sharp knife, cut throughrind10cm from shank end of leg. Liftthe rind off in one piece by runningyour thumb around edge of rind underthe skin, pulling from widest edge ofthe ham up to the shank. Rind is easierto remove if ham is warmed in a150°C/130°C fan oven for 30 minutes.SCORING THE FATUsing a large, sharp knife, scoreacross the fat at about 3cm intervals,following the curve of the ham,and cutting just through the surfaceof the top fat. Be careful not to cuttoo deeply or the fat will spreadapart during cooking.``````GLAZING THE HAMBrush ham well with the glaze. Placeham on a rack in a large roastingpan, then add 1½ cups water. Coverthe shank end with foil. Bake for1 hour 20 minutes or until brownedall over, brushing occasionally withthe glaze during cooking.1 PREPARING TO CARVEPlace the ham ona chopping boardand steady it with a carving fork.Using a large, sharp knife, makea vertical cut towards the bone atthe shank end, then cut a smallwedge of ham and remove it. Thiswill provide you with a greatersurface area for carving.2 CARVING THE HAMCarve towards the ham bone,taking long sweeps with the knifeto get long slices. The pieces ofham will increase in size as youcarve. It’s always best to carve onlyas much ham as you need at a time,or the meat will dry out.``````3 USING THE HAM BONETurn the ham over and carve parallelto the bone. The leftover ham bonemay be frozen for up to 3 months andused for stock or soup. Keep in mindit will contribute quite a bit of salt toa recipe, so additional salt is unlikelyto be required.Celebrate Glazes