Do You Take The Skin Off Of A Ham Before Smoking

Glazed Ham is the easiest holiday centrepiece – but tin seem daunting if you're new to it! This is a practical, concise tutorial for everything you demand to know well-nigh Glazed Ham – from choosing a ham, removing the rind, how much to buy, the ham glaze, storing it and of form, what to do with leftover ham!

Information technology'due south the RecipeTin Eats Ultimate Holiday Baked Ham Guide! Utilise with your favourite glaze – classic Dark-brown Carbohydrate Ham Glaze or my actress special Maple Ham Coat.

How to make Glazed Ham - baked ham for Christmas

Maple Ham Glaze - glazed ham om a platter, ready to be carved. The most incredible baked ham ever!

INTRODUCTION: Glazed Ham is easier than you think!

If you lot're a starting time timer or non confident working with large holiday centrepieces similar ham,don't worry!A Glazed Ham is an easy, low risk, forgiving recipe. It'due southfar easier and less "risky" than other traditional holiday mains similar Roast Turkey or Prime Rib because:

the ham is already cooked;
information technology'south cooked for a couple of hours on a low temperature and cook fourth dimension precision isn't that important;
y'all know it's done simply past looking at it – no thermometer needed;
you can make aheaddays in advance; and
information technology can easily be salvaged even if you run into problems.

It'due south also aneconomical option because a fiddling scrap goes far, and it's practical considering information technology tin can be served at room temperature and then you don't need to worry about the mad rush of heating it up before serving!

So – are y'all set up? Here we get!

1. Best ham for Glazed Ham

My economical pick for 2019:$nine/kg ($4.50/lb) Smoked Half Leg of Ham from Woolworths (Australia) is excellent value. I've used it twice already this yr, and I've used information technology many times in previous years – always a winner!

For a costless range option, I order from The Gratuitous Range Butcher (Northern Beaches, Sydney NSW) but they are already sold out this year.

Around vacation time, there'southward a wide range of hams available in grocery stores and butchers – and prices range vastly too. So how do you cull a ham? Here's my advice!

MUST get rind on – you lot need to get the ham with the peel on (chosen the rind) in order to make glazed ham. The rind is that orange rubbery pare on top of the fat in the photos to a higher place and beneath. You need rind considering the fat under the skin is what becomes glutinous and golden one time basted with ham glaze. If ham has no rind, information technology won't have the fatty layer so y'all tin can't get a sticky glaze;
Get smoked ham – it has improve season than unsmoked ham. The characterization will say if it's smoked (it will say goose egg if it is not smoked);
Whole or half ham? Hams are sold whole, or halved (see photo above). Choosing which one to get comes downward to how much ham you lot desire to buy (come across below for determine how much ham to get per person). I usually go a half ham leg. I like to go the half with the handle because information technology looks better – and gives me something to concord onto when I've etching!
Bone in – always go a bone in ham, if you can. It'due southfar juicier than boneless ham, considering juices run out of the hole where the bone was cut out.
Not raw ham eg gammon That's a whole dissimilar recipe as the meat is raw and needs to be cooked!

What'south the difference between expensive and economical hams?

The more economical hams tend to accept a higher water content because of the way it'southward been prepared, and that affects texture and flavor. Quality of life of the pigs comes into play, as does the amount of preservatives and additives in the ham, and how intense / "expert" the smoked flavour is.

Christmas is certainly a time for indulgence, and I know there are some who may accept a view to purchase top end, or don't bother.

I accept a more pragmatic view. Buy the best you can afford. The more y'all pay, the better quality it will exist, translating into better flavour.

2. How much ham to purchase

How much ham to buy:

With at to the lowest degree one other principal dish plus sides – 6 to viii people per ane kg / two lb ham (os in weight). So a v kg / 10 lb ham = thirty – 40 people, about 100 – 130g / 3.4 – four oz per person.
As the only primary protein – 5 people per 1 kg / 2 lb ham (bone in weight). So a five kg / 10lb ham would serve 25 people, about 150g/5oz meat per person..

I merely did a ham on the weekend for a gathering of 35 people with a 5.5 kg / 11 lb bone in ham leg (we had 2 other mains and side salads) and had almost 1/4 of the ham leftover.

35 ÷ 5.5 kg = 6.4

(ie 6.4 people per one kg / ii lb of ham with about 1/4 of the half leftover)

Remember:

Ham is salty, people don't eat giant slabs of information technology like steak
You slice it thinly and then less goes further
Typically, ham is part of a larger spread with other dishes
Ham bone (with residual meat on it) weighs anywhere between 750g – ane.25 kg (1.five – two.5 lb). I assume it's about 1 kg

And don't forget – leftover ham keeps for ages in the fridge, and months in the freezer – and there's a plethora of things yous can make.If you but make ham once a year, make it last!!

This Baked Ham with Maple Brown Sugar Glaze is a spectacular, EASY centrepiece for your Christmas table! www.recipetineats.com

3. How to pare the rind (skin) off ham

Meridian Tip: Just remove the rind and leave as much of the fatty on as you tin can. Fat = gummy glaze!

This part is easy – the skin WANTS to come off!

Your ham will come up with a thick, rubbery skin which is called therind. The rind is not edible, even once cooked (it'due south thick and chewy and just actually non nice!).

The superlative of the ham will be completely covered in rind. The underside will be partially rind and partially just the surface of the ham which is stained brown from the smoking.

You want to remove just the rind. Trust me, you tin can hands tell past feel what'southward rind and what's ham!

Here is how to remove the rind. Of import: Just remove the skin, exit as much fat every bit you can. The fatty is what creates the caramelisation!

Cutting through the rind all around the acme of the os handle;
Cut from the face of the ham down to the cut yous merely made at the top fo the bone handle;
Run a small knife under the skin all along the confront of the ham;
Identify your fingers under the skin, and run them back and along while y'all pull back;
Most of the peel should come off in 1 piece, just if information technology doesn't, merely pare off the rest using a combination of your knife and hands.

4. Score fatty

TIP:Merely score lightly about 75% of the mode through the fat. If you cut all the way through to the ham meat, some of the diamonds might loosen and fall off.

"Scoring fat" just means y'all cutting diamonds into the ham fat. This serves a few purposes:

You become caramelised edges on each diamond –caramelisation is season!
The glaze seeps into the crevices and into the ham meat; and
It just looks good. 😂 The diamonds sort of open up like a "flower" equally it bakes, giving the ham the signature expect that everybody loves!

Troubleshooting –If you cutting into the meat, information technology might open up upwardly a lot afterward information technology bakes and so you lot end upward with a thick stake scissure that stands out against the rest of the dark sticky surface. Piece of cake set up – just "disguise" it past basting into the fissure a lot every bit the pan juices absurd and thicken. The actress basting stains the crevice so it'due south not as noticeable!

If fat " diamonds" fall off, stick them dorsum on with a toothpick. They usually "gum" themselves back on with the glaze as the ham rests and the glaze thickens!

v. Make ham glaze

Make your ham coat – it's expressionless piece of cake, simply mix! Here are my two favourites:

Maple Ham Glaze – my favourite, uncomplicated but extra special from the maple!Can use honey too.
Brown Carbohydrate Mustard Ham Glaze – this is the archetype that everybody loves!

Basting brush dipping in Brown Sugar Ham Glaze

How to make ham glaze –It is literally only a dump-and-mix job. Actually!

How far in advance can you make the ham glaze?Days in accelerate. The ingredients in ham coat tend to be things like sugar or honey/maple, mustard, spices – all things that take a long shelf life.

6. How to glaze ham

TIP: Glaze ALOT later it comes out of the oven! This is when you can really get that deep golden colour and thick glaze.

The glazing part is no unlike to brushing and basting anything that'due south marinated!

Pour / castor the coat onto the ham. Just the top and sides is fine – it will baste to the underside while baking and also the underside will exist sitting in the glaze / ham juices.
Baste every 20 minutes as it bakes with reserved Coat and pan juices
Initially, the glaze won't stick to the fat but the longer information technology's in the oven, the thicker the coat gets
Baste lots once it's out of the oven!This is when you really become a thick gorgeous coat!

seven. How to bake Glazed Ham

This is the easiest function – if yous follow a few very elementary Nagi Ham Rules that make all the deviation!

Level the surface – this will ensure your ham caramelises more than evenly. If information technology's sloped, the highest indicate browns far faster and you end up with burnt patches and some barely caramelised $.25. Besides the same trick I prefer to become a perfect crackling all over my Pork Roast 🙌🏻;
Water in the roasting pan – it'due south a must to terminate the drippings from called-for! Sugar in coat = burnt mess = can't baste using pan juices + no sauce 😩. Plus, water = more than moist environment for your ham. I use: water, white wine or OJ;
LOWER TEMP – The oven temp of near ham recipes is too high, resulting in likewise many burnt bits. Lower the temp slightly – you'll thank me afterwards!
Drip, baste, baste! Baste lots – every 20 minutes. More basting = amend glaze!
Baste LOADSbefore serving – This is where magic happens, especially if you've got bits that didn't caramelise well. As the ham rests, the liquid in the pan thickens and then you get a thicker coat on the ham. Recollect of information technology like paint – it volition make your ham a glowing deep caramel colour with a super thick, glossy glaze!
Wrap the handle – for practical purposes, then you can agree it. And if you are and then inclined, pretty information technology up with ribbon and some greenage (last year I stole a sprig off the Christmas tree!)

Close up of face of Brown Sugar Ham Glaze for Glazed Ham

viii. How long to cook glazed ham

A glazed ham will accept 1.5 – 2 hours at 160C/320F for the surface to become gorgeously viscous and caramelised, and for the heart of the ham to come to a high enough temperature to be condom to eat.

INTERNAL TEMPERATURE OF COOKED HAM IS lx°C/140°F

Ham is already "cooked" ie ready to eat, so it doesn't need to be cooked for consumption. It's to ensure whatever nutrient germs are obliterated. When a protein is in the oven for a considerable length of time, information technology creates a cosy environment for bacteria to grow so information technology's best to bake the ham until the internal temp is such that any bacteria inside is killed. *Sad for off-putting germ talk!!*

9. How to avert burnt bits

One problem that many people run into is uneven caramelisation of the ham. Some parts chocolate-brown faster than others, so you end up with burnt $.25 or under caramelised bits.

Simply there's an like shooting fish in a barrel way to ensure your ham is beautifully caramelised all over:

Level surface – more fifty-fifty caramelisation – Prop up the handle so the surface is as level every bit possible using the border of your baking pan and foil assurance;
Foil patches – patch away to your hearts content. If y'all just printing it on gently – and it will stick very easily and information technology won't pare off the caramelisation when you take it off! Just if y'all exercise accidentally peel some off, don't worry. Just use the pan juices to "paint" the patch and information technology will be equally good as new!

10. What sauce to serve with ham

The glaze is everybody'southward favourite office…. and there'due south just not enough to go around! So some years ago, I started using the pan drippings as the sauce to serve with the ham – and information technology's been ahuge striking!

It'southward loaded with flavour from both the Coat you utilise AND the juices of the ham. The pan drippings are usually a chip thick to use as a sauce and so I simply thin information technology with water. The season isvery intense and so y'all don't lose flavour at all.

Other sauce options:chutney, Cranberry Sauce, mustard, caramelised onion jam.

11. How to serve Glazed Ham

This is where the immature side of me comes out…

I like to accept the whole ham on the table for people toooh andaaah over before I start etching! Lap up the compliments, savour in the celebrity while secretly feeling so smug about how lilliputian effort it took. 😉

Then later on your head has grown so large y'all might not fit through the door, whisk it away to carve upwards.

Or – as I do – get-go etching at the table, then in one case you have a bit of a stash, cease carving in the kitchen (also, this is the part when it usually gets a bit messy!)

Here are some photos from a Christmas Lunch I catered for my female parent and her friends on the weekend merely gone. The only "catering" task I do every year…because I tin can't say NO to my mother! 😂

How to "style" the Glazed Ham Platter

I just purchase any good value green leafage – a big bushy agglomeration – and lay it on a platter or board and then identify the ham on top. For a popular of colour, I but place quartered oranges effectually it – or any other fruit that's expert value at the time (oranges are commonly good value).

Wrapping Os handle

I also like to wrap parchment / baking paper around the handle and use ribbon to secure it in place. This is for practical and presentation purposes – it gives y'all something to hold onto when carving!

Sometimes I add together a sprig of rosemary as well – or steal a sprig off the Christmas tree.

Overhead photo of Brown Sugar Ham Glaze for Glazed Ham

12. How to brand ahead (100% perfect!)

99% of the time I have fabricated ham, I've fabricated information technology the twenty-four hour period before – or even several days earlier serving. Yeah, really, ham is 100% perfect for making or preparing ahead. Here's how:

How to set up ahead

If you want to gear up ahead then simply broil on the day:

Make glaze up to 5 days alee – even further ahead should be fine;
Remove rind from ham, score it, then return to fridge until required
On the twenty-four hour period of, baste and bake!

Brand entirely ahead (this is what I usually exercise)

Brand the Glazed Ham, including baking it, then let it cool. Remove pan juices and place in an airtight container.

Cover ham with baking paper (parchment paper) then foil and place in the refrigerator until required – days and days ahead.

On the day of, remove from the fridge and reheat in the oven at 160C/320F for around i hour, just to warm through and revitalise the glaze! Doesn't this look like it was freshly made?? It was reheated!

xiii. Storing leftover ham

Ham has a much longer shelf life earlier peeling and glazing, especially if they come vac packed like virtually grocery store hams practice. They final for weeks – often over a month.

But once peeled, glazed and baked, they have a shorter shelf life and need to be stored in a specific mode.

How long does Glazed Ham keep in the fridge?

1 week, if stored in a ham handbag or pillowcase. Usually longer – just smell it. Yous will know if it is no longer adept.

You tin also slice then identify in VERY airtight containers (not just inexpensive plastic containers), merely it keeps longer if kept whole.

Why exercise you lot need to use a ham pocketbook?

It's all-time to use a ham bag, pillowcase or similar as it lets the ham breath which will prolong it's life. Cling wrap or other airtight containers will go far sweat, and the h2o causes the ham to degrade more rapidly.

How to freeze leftover ham

Leftover ham can be frozen for up to iii months. It is better if you freeze blocks then slice information technology after thawing – the ham is nicer. But you can also freeze slices.

For blocks, wrap in cling wrap then place in an airtight container and freeze. For slices, only place in an airtight container.

Don't forget to freeze the ham os too! See below for ham bone recipes.

How to shop Glazed Ham in a ham bag or pillowcase

Use a purpose made ham bag, calico, tea towel, or fifty-fifty a pillowcase;
Mix four cups (i litre) of h2o with 2 tablespoons of white vinegar;
Plunge the ham bag or pillowcase in and leave to soak for 15 minutes;
Wring dry, then place ham in the bag. I'd recommend cut the glazed bits off before putting into the ham bag otherwise it will instantly stain it. Store the glazed $.25 in a separate container;
Identify in the fridge. Glazed ham volition go along like this for a week, or slightly longer (see in a higher place); and
When the ham purse dries out (commonly ~ 3 days), remove the ham and repeat steps two to 4.

14. What to do with leftover ham

The all-time part!! Here are recipes I think are worthy of making with your precious leftover Glazed Ham. For a total list, meet this What To Exercise With Leftover Ham – 30+ recipes mail service.

Leftover Ham recipes

And for your ham bone, try these:

Ham Bone Soup with Beans– the virtually astonishing goop e'er, thanks to the ham bone!
Pea and Ham Soup – made easy using the slow cooker. The ham bone makes the most incredible soup stock!
three Ingredient Chinese Ham Bone Congee (rice soup) – it'southward epic – and information technology'south a "affair". The Chinese community goes basics over leftover ham bones every Christmas!

Leftover Ham Bone recipes

And in that location you take information technology. My Holiday Ham Guide! I've written an abbreviated form of the preparation directions in the recipe card below which you can use for any ham glaze you cull.

And here are the recipes for my two favourite Ham Glazes (including full recipe):

Maple Glazed Ham – the maple gives this a touch of special!
Brown Saccharide Mustard Ham Coat – the classic, with a gorgeous sticky caramelised surface

If you have any questions, just driblet them below and I'll respond equally presently as I can! – Nagi 10

Scout how to arrive

This is the recipe video for my Maple Glazed Ham which depicts the steps outlined above!

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Servings 30 people

RECIPE VIDEO To a higher place. Making glazed ham is piece of cake! If using a larger ham, use recipe Scaler to scale upwards the glaze recipe (click on Servings and slide on the corresponding glaze recipe). A 5 kg / 10lb ham will serve 30 – xl with another main and sides, or 25 if it's the only chief.

▢ v kg / 10 lb leg ham, bone in, skin on (Note 1)
▢ one cup (250ml) h2o

Accept ham out of fridge i hr prior.
Preheat oven to 160°C / 320°F (140°C fan). Arrange shelf in lower third so the ham will exist sitting in the heart of the oven (rather than in top half of oven).
Make Glaze per recipe.

Remove ham rind (skin)

Run small knife around bone handle, cutting through rind.
Cutting the rind down each side of the ham, from the cut confront of the ham, down to the cut you jujst fabricated effectually the handle of the os.
Run the knife between the fat and the skin on the cutting face of the ham.
Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen so y'all can go your fingers under.
First pulling back, while continuing to slide fingers dorsum and forth. The rind comes of adequately easily. Use knife if needed to slice off whatever residual rind.

Scoring fat (making diamonds)

Lightly cut 2.5cm / 1" diamonds beyond the fat surface of the ham, about 75% of the way into the fat. Avert cutting into the meat.
Insert a clove in the intersection of the cross of each diamond on the surface (optional).

Coat and Baking

Place the ham in a large baking dish. Prop handle upwardly on edge of pan + scrunched up foil so surface of the ham is level (more even browning).
Brush / spoon half the glaze all over the surface and cut confront of the ham (don't worry most underside, glaze drips down into pan)
Pour the water in the baking dish, then place in the oven.
Bake for 2 hrs, basting very generously every 30 minutes with remainig glaze + juices in pan, or until sticky and golden.
Use foil patches to protect bits that brown faster than others – press on lightly, caramelisation won't peel off with the foil.
Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving – as the glaze in the pan cools, information technology thickens which means it "paints" the ham even better – only be sure to salvage pan juices for drizzling.

Serving and presentation tips

Sauce: Utilize pan juices equally the sauce – it's loaded with flavour. Drizzle sparingly every bit the glaze season is intense! Note juices demand to be warm for drizzling, it thickens when cooled. Thin slightly with h2o if required.
Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves, if you used them. Cover serving platter with lots of green fluffage, and then place ham on. Environs with quartered oranges or other fruit, for colour. Let people adore before carving!
Serving: Personal preference whether to serve at room temp or warm, I like either. I likewise similar to drizzle with pan juices – it looks messier but tastes fabulous. Slice thinly! I start slicing at the table, so finish it in the kitchen (towards end when it gets messy!)
Leftovers: See list in postal service for recipe using leftover ham and ham bone!

Storing Glazed Ham:

Keeps for i week in the fridge in a ham purse or pillowcase.
Soaking solution: Mix one litre / ane quart of water with 2 tablespoons white vinegar. Soak ham bag or pillowcase for 15 minutes.
Storing: Wring dry, place ham within, seal loosely. Refrigerate.
Echo ~3 days: When ham bag dries out (normally ~ iii days), repeat soaking steps in a higher place.
Freezing: Freezes for 3 months. Freeze in blocks and so slice later on thawing (recommended, ham is juicier). Wrap blocks in cling wrap then place in airtight container. Alternatively, piece and place in airtight container then freeze.

1. HAM:

Skin (rind) on ham – Make certain y'all become the ham with the skin on (rind – thick rubbery pare). Between the skin and the ham is a layer of fatty which is what makes this ham gorgeously sticky. There are some hams which come up with the skin and fatty removed. Though you can use this recipe for those hams too, you lot won't get the sticky exterior you come across in the photo.
One-half or whole – this recipe can be used for half or whole hams.
Larger hams – For larger hams, scale the glaze by using the recipe slider (click on the Servings)
Ham quality –Buy the all-time ham you tin can afford. The more y'all pay, the better the quality. However, for an economical option, I can recommend the Woolworths Smoked Ham Leg for $9/kg (I used a half leg). I was very impressed with how great information technology was for such proficient value – I've used it for several years now. There is an even cheaper one for $half dozen/kg – I bypassed this because it wasn't smoked and looked a scrap pale.
Cooked ham –Make sure you lot get a cooked ready-to-eat ham, not a raw one (besides referred to as "gammon"). All ham sold in Australia in supermarkets is ready-to-consume but if you lot go your ham from the butcher, double check that it's not raw. If you have a raw ham (gammon), this recipe is non suitable.

2. Make Ahead – Glazed Ham is excellent fabricated alee, it's how I do information technology most of the fourth dimension!

a) Ready Then Broil FRESH (100% perfect): Remove skin, cutting fat, insert cloves, make glaze and store separately. And then air-condition until required, then glaze etc and bake on the mean solar day of per recipe.

b) Cook AHEAD (99.ix% perfect): Brand entirely per recipe, absurd. Transfer to not reactive container (exercise not go out in metal tray), cover sticky surface with baking paper (parchment paper) and so the whole ham with foil. Scrape every bit of juice in the pan into a container. Air-condition both for up to 5 days (longer probably ok, I've done 5 days).

To reheat, remove from fridge and bring to room temperature, cascade sauce into pan and place ham in pan. Reheat covered loosely with foil in a 160°C/320°F oven for forty minutes or until a metal skewer inserted into the middle comes out warm. When the inside is warm, remove foil and baste with pan juices, and so broil until the surface is sticky and golden – information technology shouldn't take much longer than x minutes.

The juices thicken into a jelly when cool so it needs to be reheated (microwave is fine).

DO Not MICROWAVE!!! It can make the fat diamonds "pop" and you might lose the all-time part – the gilded, gummy surface!

3. How much ham per person – remember, ham is salty, people don't typically eat giant slabs like steak and you slice it thinly so less goes farther.

With other principal dishes – 6 to viii people per ane kg / 2 lb ham (os in weight). And then a 5 kg / 10 lb ham = xxx – 40 people, about 100 – 130g / 3.4 – 4 oz per person.
As the only principal protein – 5 people per ane kg / ii lb ham (os in weight). Then a 5 kg / 10lb ham would serve 25 people, about 150g/5oz meat per person..

Note: Ham os with residual meat weighs anywhere 750g – 1.25 kg (ane.5 – 2.five lb). Assumed 1 kg/2lb for purpose of above.

iv. Nutrition per serving for the ham and my favourite Maple Ham Glaze, assuming 30 servings and all sauce is consumed (which in reality it won't be).

Serving: 188 g Calories: 368 cal (18%) Carbohydrates: eleven g (4%) Protein: 29 g (58%) Fat: 22 g (34%) Saturated Fatty: 8 yard (50%) Cholesterol: 83 mg (28%) Sodium: 1603 mg (70%) Potassium: 423 mg (12%) Fiber: 1 grand (four%) Saccharide: 10 g (eleven%) Vitamin A: 20 IU Vitamin C: 5 mg (half dozen%) Calcium: 27 mg (3%) Fe: 1 mg (6%)

Keywords: Christmas Ham, Ham Glaze, maple glazed ham

Life of Dozer

He has quite a Christmas wardrobe!!

Source: https://www.recipetineats.com/how-to-make-glazed-ham/#:~:text=The%20rind%20is%20not%20edible,to%20remove%20just%20the%20rind.

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