Preparing a ham

Skinning and glazing a ham gives it a beautifully caramelized surface.

With a sharp knife, cut a circle in the skin at the top of the ham near the knuckle. Push your thumbs or fingers under the skin and gently pull it from the cut circle and remove.

With a sharp knife, trim the fat to leave a 1 cm (½ inch) thickness of fat. Score the fat with cuts crossways and then diagonally to form a diamond pattern. Be careful not to cut the flesh.

To carve the ham, cut a small wedge from the top of the ham and remove. Hold the leg steady with a carving fork and slice evenly towards the knuckle. The slices will increase in size as you carve.