Jeni Wright, Eric Treuille, Le Cordon Bleu

Preparing and Presenting a Ham

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A boiled bam must have its skin removed before serving or it will be very difficult to carve, but the fat underneath the skin is unappealing. A recipe for glazed ham, using the simple technique for scoring and glazing shown here, is given in the box, left. This is essential for an attractive presentation if you are planning to serve the ham whole at the table.
  1. Score the fat of the boiled ham attractively in a diamond pattern with the tip of a small knife. This will allow the glaze to penetrate and flavour the meat.

  2. Warm the glaze until melted, then spread it evenly over the fat with a palette knife. Take time to work the glaze into the cuts so that it will seep into the meat and flavour it.