How To Glaze Your 100% NZ Ham
Glazing your 100% NZ Ham isn't a must, but it does enhance the flavour and look, so it's extra special for any occasion!
Removing the ham rind
Using a small sharp knife cut through the skin/rind 10cm from the top of the hock (knuckle end of leg).
Cutting up and down in a zig-zag way gives a special look. Start to remove the skin from the ham by sliding the knife between the skin and fat.
Run your clean fingers (or knife) under the skin and gently peel back the skin/rind to leave a layer of fat.
Using a small sharp knife criss-cross the fat layer (not the meat underneath) at 2cm intervals all over the ham - this creates the familiar diamond effect.
Stud a clove into the centra of each diamond; cloves are pungent so use sparingly.
You might also like to use orange or lemon slices, glacé cherries, pineapple rings or cubes.
With your preferred glaze, coat the ham in a quarter of the glaze using a cooking brush.
Time to indulge!
Remove the ham from the oven, cover loosely with foil and stand for 15 minutes.