todd Eyre
For a visual guide to carving your Christmas ham, see our simple step-by-step instructions here.
Ingredients
Method
1.Preheat oven to 180°C. Remove skin from ham and discard, leaving an even layer of fat. With the tip of a sharp knife, score the fat in a diamond pattern.
2.Place ham in a large roasting pan. Make glaze by mixing the cranberry sauce, sugar, brandy or whiskey and orange zest in a bowl. Spread glaze over the scored fat. Pour the juice into the pan to surround the ham.
3.Bake ham for 1 hour, basting at regular intervals, until the glaze has caramelised and ham is heated through. Remove to rest for 15 minutes before carving, using a very sharp knife as it will help you to cut the ham in neat, thin slices.
Note
- Leftover ham on the bone should be kept in the fridge in a ham bag or tea towel which has been soaked in a vinegar solution. This will keep it fresh.
