Glazing a ham

bouicca21

I only boil for half the cooking time. Then the ham has its skin removed and is glazed but covered in foil. Oven baked for the rest of the time with the foil being removed 20 minutes early.

Water and juices then used for ham and lentil soup.

[Deleted User]

Mr_Singleton wrote: »

Was listening to The Kitchen Cabinet podcast and they were talking about the perfect ham sandwich. It sort of got my tastebuds going coupled with the butcher having a ham joint and hey presto got the urge to make some ham for thick cut ham and mustard sandwiches.

Mustard glaze then the oven sound good i.e no sugar/marmalade/treacle etc

Hi I heard that programme as well and it does get your taste buds going doesn't it.

Strangely enough I have just dug half a ham from my Dds freezer where I stuck it before Christmas The local Dobbies were selling them off for £10.00 and it weighed around 3 kilos so I cut it in half ,wrapped and froze it in her big box freezer
Just rescued a bit at lunchtime today and once its defrosted by tomorrow I will do as I normally do and a glass of cola in the slow cooker with some soft honey smeared over the rind and a few slashes and it will cook on low for about 6 -7 hours until done .Left to cool and then sliced up for salads, with egg and chips and on crackers ,any left over odd bits will go into some pasta with sauce for a bake. I should get at least 4-5 meals from it with lots of left over odds and ends I like it sliced thin by the way, but the mustard on top sounds delicious.