Glazed ham

Method

1. 1

   Thaw the ham slowly in the refrigerator. The ham will thaw in 2-3 days depending on the size. Take the ham out to room temperature. The internal temperature should be about 10 degrees when placed in the oven. Wipe the surface of the meat dry with paper towels. Test the operation of the meat thermometer before use by dipping its tip into boiling water. The temperature should rise to 100 degrees.

2. 2

   Remove the netting and skin, but not the fat. Cut cross-cuts into the fatty surface of the ham.

3. 3

   Place the ham fat-side up on a rack over a roasting pan. Insert the meat thermometer into the side of the ham at its thickest part, so that the tip is as close to the center as possible. Be careful not to let the tip of the thermometer touch the bone. Pour water into the roasting pan so that the meat juices dripping onto the pan do not burn.

4. 4

   Cook the ham first at 225 degrees for about 20 minutes so that the cuts on the surface open up and the ham gets a little color. Reduce the heat to 100 degrees and bake until the meat thermometer reads 75–80 degrees. This takes about 60–80 minutes/kg. The time varies depending on the size, shape, and starting temperature of the ham. The ham is juicy at 75 degrees. It is traditionally soft and tender at 80 degrees.

5. 5

   Prepare the glaze while the ham is in the oven. Measure the orange marmalade, brown sugar, orange juice, and soy sauce into a non-stick saucepan. Bring to a boil and simmer for about 30 minutes, until the mixture is syrupy and reduced by about half. Add the minced ginger. Bring to a boil and simmer for a couple of minutes.

6. 6

   When there is about an hour of baking time left, brush or drizzle a thick layer of orange glaze over the entire ham. Continue baking. Add more glaze every 20 minutes until the ham is done. Let the ham cool. Wrap a piece of parchment paper and a beautiful ribbon around the shank before serving.