Sparkle

Glazing your ham

Sparkle

Removing the ham rind

Removing the rind is simple, but requires the use of a sharp knife, so be careful.

Using a small sharp knife cut through the skin/rind 10cm from the top of the hock (or knuckle end of the leg)

Using a small sharp knife cut through the skin/rind 10cm from the top of the hock (or knuckle end of the leg)

 

 
Cutting up and down in a zig-zag way give a special look. Start to remove the skin from the ham by sliding the knife between the skin and fat.

Start to remove the skin from the ham by sliding the knife between the skin and fat.

 
Run your clean fingers (or a knife) under the skin and gently peel back the skin/ring to leave a layer of fat.

Run your clean fingers (or a knife) under the skin and gently peel back the skin/ring to leave a layer of fat.

 
Using a small sharp knife, criss-cross the fat layer (avoiding the meat underneath) at 2cm intervals. This will create the familiar diamond effect.

Using a small sharp knife, criss-cross the fat layer (avoiding the meat underneath) at 2cm intervals. This will create the familiar diamond effect.

 

Scoring the ham allows the glaze to stick and the fat to render, giving a crisp glistening finish.

Once you have removed the ham rind, place the ham on a wire rack on top of a roasting dish.

Brush your desired marinade onto the scored fat and place in an oven at the temperature of your desired recipe.

Bake for one hour, and then grill the ham on high for 3 to 4 minutes to get the desired charred appearance.