Once you have cooked your ham, why not go the whole hog and glaze it so it looks professional? Try Apricot and Ginger Ham Glaze, Redcurrant Ham Glaze, Orange and Ginger Ham Glaze or the more traditional Mustard and Honey Ham Glaze.
Each of the recipes below covers one cooked hot ham, just out of the oven – don’t use this glaze on a cold ham as the short cooking time used to burnish the glaze is not enough to reheat a whole ham.
It’s best to place the cooked ham on a rack in a baking dish, with a piece of tin foil on the bottom of the tin to catch the drips from the glaze.
Apricot and Ginger Ham Glaze
4 tablespoons apricot jam, sieved
1/2 teaspoon ground ginger
1. Preheat the oven to 200C/400F/Gas Mark 6.
2. Mix the apricot jam and ground ginger together. Warm in a saucepan or microwave to loosen it and make it easier for spreading.
3. Use a sharp knife to cut the top layer of skin from the cooked ham, leaving a layer of fat underneath. Score the fat diagonally with a sharp knife. Brush the glaze over the ham and stud the ham with cloves. Bake the ham for another 15-30 minutes basting it with the juices left over from cooking the ham.
Mustard and Honey Ham Glaze
3 tablespoons mustard
3 tablespoons runny honey
1. Mix the mustard and honey together and follow the instructions for Apricot and Ginger Ham Glaze recipe above.
Redcurrant Ham Glaze
Replace the Apricot jam in the Apricot and Ginger Ham Glaze recipe with redcurrant jam or jelly.
Orange and Ginger Ham Glaze
Replace the apricot jam in the Apricot and Ginger Ham Glaze recipe with orange marmalade and add the juice of one orange to some of the ham juices and use it to baste the ham.