RECIPES - HAM GLAZED WITH MR CRUMB HONEY & MUSTARD GLAZE

When you order your ham before Christmas, ask your butcher to make sure the joint has plenty of fat and skin still on. Ham on the bone has the most flavour and your butcher will provide you with cooking instructions depending on the size of the ham and how much salt has been used in curing it - or if you are feeling a little lazy, just order a cooked ham!

The instructions below will work best on a cooked cold ham, but can also be used 30 mins before the end of baking the ham, if you choose to bake it yourself.

1. Preheat the oven to gas mark 7, 425°F (220°C).
   
   
2. Place the ham in a large roasting tin.
   
   
3. Using a flat, sharp knife, cut between the skin and the fat, taking away the skin but leaving a centimetre deep layer of fat still on the ham.
   
   
4. Score the fat with the knife (careful not to cut the whole way through to the ham) in parallel lines spaced approx 2cm apart. Then turn the ham and score the fat in another direction, to produce diamond shapes across the fat.
   
   
5. Spread a 160g tub of Mr Crumb Honey & Mustard Glaze across the whole ham. Using whole cloves, stud the ham at the corners of the diamonds.
   
   
6. Place the ham in the centre of the oven for 20 – 25 mins until the glaze is golden brown.
   
   
7. Remove the ham from the oven and let rest for 20 mins before carving.

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