Baked Ham

Preparation info
    • Difficulty


Appears in

By Keith Floyd

Published 1988

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Glazes for baked ham

  • Brush with home-made mustard and press on demerara sugar
  • Cover with thick-cut orange marmalade
  • Baste with dark treacle thinned with a l


Most cookery books will tell you to wrap your precious piece of ham in foil and bake it in the oven. I feel this dries it out too much. Far preferable is to follow my recipe for boiled ham, but to remove the meat from the pot 30 minutes before the end of the calculated cooking time. Remove the skin, and score the fat into a diamond pattern with a knife. Coat with any of the suggested glazes and