Can i glaze a cold ham

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Become a member of donnahay. Please register or login before to save the recipe. Place the juice, sugar, vinegar, cinnamon, cloves and thyme in a medium saucepan over high heat and stir until the sugar has dissolved. Bring to the boil and cook for 30 minutes or until reduced. Remove from the heat, add the port and stir to combine. Strain the glaze into a heatproof jug, discarding the solids. Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind.

Trim any excess fat. Wrap the hock of the ham with non-stick baking paper followed by aluminium foil. Place the ham, top-side down, in a tight-fitting, deep-sided roasting pan.

Pour the glaze over the ham and roast for 40 minutes. Turn the ham over, baste with the glaze and roast for a further 20—25 minutes or until golden. Remove the ham from the pan and place on a large serving platter. This serves a few purposes:. It just looks good. Troubleshooting — If you cut into the meat, it might open up a lot after it bakes so you end up with a thick pale crevice that stands out against the rest of the dark sticky surface.

Maple Ham Glaze — my favourite, simple but extra special from the maple! Can use honey too. Brown Sugar Mustard Ham Glaze — this is the classic that everybody loves! How to make ham glaze — It is literally just a dump-and-mix job.

How far in advance can you make the ham glaze? Days in advance. This is when you can really get that deep golden colour and thick glaze. This is when you really get a thick gorgeous glaze! This is the easiest part — if you follow a few very simple Nagi Ham Rules that make all the difference! Level the surface — this will ensure your ham caramelises more evenly. I use: water, white wine or OJ;.

Baste, baste, baste! Baste lots — every 20 minutes. As the ham rests, the liquid in the pan thickens so you get a thicker glaze on the ham.

Think of it like paint — it will make your ham a glowing deep caramel colour with a super thick, glossy glaze! Wrap the handle — for practical purposes, so you can hold it. And if you are so inclined, pretty it up with ribbon and some greenage last year I stole a sprig off the Christmas tree! A glazed ham will take 1. One problem that many people run into is uneven caramelisation of the ham. Some parts brown faster than others, so you end up with burnt bits or under caramelised bits. Level surface — more even caramelisation — Prop up the handle so the surface is as level as possible using the edge of your baking pan and foil balls;.

Foil patches — patch away to your hearts content. The pan drippings are usually a bit thick to use as a sauce so I just thin it with water.

Other sauce options: chutney, Cranberry Sauce , mustard, caramelised onion jam. I like to have the whole ham on the table for people to ooh and aaah over before I start carving! Lap up the compliments, bask in the glory while secretly feeling so smug about how little effort it took.

Then after your head has grown so big you might not fit through the door, whisk it away to carve up. Or — as I do — start carving at the table, then once you have a bit of a stash, finish carving in the kitchen also, this is the part when it usually gets a bit messy! Here are some photos from a Christmas Lunch I catered for my mother and her friends on the weekend just gone. I just buy any good value green leafage — a big bushy bunch — and lay it on a platter or board then place the ham on top.

This is for practical and presentation purposes — it gives you something to hold onto when carving! Make the Glazed Ham, including baking it, then let it cool. Remove pan juices and place in an airtight container. Cover ham with baking paper parchment paper then foil and place in the fridge until required — days and days ahead.

It was reheated! Ham has a much longer shelf life before peeling and glazing, especially if they come vac packed like most grocery store hams do. They last for weeks — often over a month.

But once peeled, glazed and baked, they have a shorter shelf life and need to be stored in a specific way. Usually longer — just smell it. You will know if it is no longer good.

You can also slice then place in VERY airtight containers not just cheap plastic containers , but it keeps longer if kept whole. Cling wrap or other airtight containers will make it sweat, and the water causes the ham to degrade more rapidly.

Leftover ham can be frozen for up to 3 months. It is better if you freeze blocks then slice it after thawing — the ham is nicer. But you can also freeze slices. For blocks, wrap in cling wrap then place in an airtight container and freeze. For slices, just place in an airtight container. See below for ham bone recipes. Wring dry, then place ham in the bag. Store the glazed bits in a separate container;. Place in the fridge.

Glazed ham will keep like this for a week, or slightly longer see above ; and. The best part!! Here are recipes I think are worthy of making with your precious leftover Glazed Ham. Ham Bone Soup with Beans — the most amazing broth ever, thanks to the ham bone! Pea and Ham Soup — made easy using the slow cooker. The ham bone makes the most incredible soup stock! The Chinese community goes nuts over leftover ham bones every Christmas!

And there you have it. My Holiday Ham Guide! Maple Glazed Ham — the maple gives this a touch of special! Brown Sugar Mustard Ham Glaze — the classic, with a gorgeous sticky caramelised surface. This is the recipe video for my Maple Glazed Ham which depicts the steps outlined above! Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. You just need to cook clever and get creative!

Remember to pat the ham dry after soaking and before applying your glaze or rub. If your ham comes with a layer of fat, consider yourself lucky. This will help the fat to render and get crispy, and the juices will baste your ham as it bakes. A little sweetness balances the smoky savoriness of ham. But think beyond gloppy, sugary-sweet glazes and get a little more adventurous.

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

Measure out 1 cup maple syrup and set aside. For the jerk and peach glazes, you can brush a layer right onto your scored ham. For the barbecue glaze, brush only a layer of the maple syrup onto the ham and then sprinkle all over with the spice rub. Keeping the spices separate will allow them to develop a nice crusty exterior, reminiscent of the "bark" on slow-cooked pork shoulder—reserve about 1 tablespoon of the spice mix to stir into mustard and any maple syrup remaining after the ham is fully baked for a complementary sauce to serve alongside the ham.