Glazed Ham

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   Step 1: Take the ham out of the refrigerator 1 hour before preparing it.

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   Step 2: Preheat the oven to 160°C / 320°F (140°C fan). Position the oven shelf in the lower third so the ham will sit in the centre of the oven.

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   Step 3: Prepare the glaze according to its recipe.

Remove the ham rind

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   Step 4: Use a small knife to cut through the rind all the way around the bone handle.

   
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   Step 5: Cut down each side of the ham from the cut face to the cut around the bone handle.

   
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   Step 6: Run the knife between the fat and the skin on the cut face of the ham.

   
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   Step 7: Slide your fingers under the rind on the cut face, moving them back and forth to loosen it.

   
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   Step 8: Pull the rind back while continuing to move your fingers back and forth. If needed, use a knife to remove any remaining rind.

   

   Tip: Leave as much fat on the ham as possible.

Score the fat

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   Step 9: Lightly cut 2.5 cm / 1-inch diamonds across the fat, cutting about 75% of the way through it. Avoid cutting into the meat.

   
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    Step 10: If desired, insert a clove at the intersection of each diamond.

    

Glaze and bake

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    Step 11: Put the ham in a large baking dish. Prop the handle on the edge of the dish and use scrunched-up foil to level the surface of the ham for more even browning.

    
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    Step 12: Brush or spoon half the glaze over the surface and cut face of the ham. Do not worry about the underside; glaze will drip into the dish.

    
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    Step 13: Pour the water into the baking dish and put the ham in the oven.

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    Step 14: Bake for 2 hours, basting generously every 30 minutes with the remaining glaze and the juices in the pan, or until the ham is sticky and golden.

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    Step 15: Press foil patches lightly over areas that are browning faster than the rest.

    

    Tip: The foil should protect those areas without lifting off the caramelized glaze.

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    Step 16: Let the ham rest for at least 20 minutes before serving. Baste it generously before serving, as the cooling glaze in the pan thickens and coats the ham. Save the pan juices for drizzling.

    

Serve and present

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    Step 17: Use the pan juices as a sauce. Drizzle sparingly; the glaze flavour is intense. Keep the juices warm for drizzling, and thin them with a little water if needed.

    
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    Step 18: If desired, wrap the handle with baking paper and ribbon, and remove any cloves. Place the ham on a serving platter covered with greens and surround it with quartered oranges or other fruit.

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    Step 19: Serve the ham warm or at room temperature, and slice it thinly. Drizzle with pan juices if desired.

    
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    Step 20: Use leftover ham and the ham bone in other recipes.

Store the ham

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    Step 21: Keep the ham in a ham bag or pillowcase in the refrigerator for up to 1 week.

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    Step 22: Mix 1 litre / 1 quart of water with 2 tablespoons of white vinegar. Soak the ham bag or pillowcase in the solution for 15 minutes.

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    Step 23: Wring the bag or pillowcase dry, put the ham inside, close it loosely and refrigerate.

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    Step 24: When the bag dries out, usually after about 3 days, repeat the soaking and storage steps.

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    Step 25: Freeze ham for up to 3 months. For best results, freeze it in blocks and slice it after thawing. Wrap blocks in cling wrap and place them in an airtight container. Alternatively, slice the ham and freeze it in an airtight container.