Baked Ham

Preparation info

  • Difficulty

    Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

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 little dry cider
  • Place a clove in each ‘diamond’ on the fat, press on brown sugar and baste with cider

Method

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 pop in the oven to crisp at gas mark 5, 375°F (190°C), for 30 minutes. If the ham is to be served hot for a dinner party, you could do the boiling part in advance and allow the ham to cool in its liquid in the pot, then remove, skin, and finish in the oven at the last minute when your guests arrive.