|SMALL (5kg HALF HAM)|
Fresh product. Not suitable for freezing.
To glaze your ham, first cut along around the bottom of the leg in a neat line and following from the bottom to the top, slide a long sharp knife between the skin and the fat. Keep going around the top of the ham and down the other side and you should have a neat skin that lifts off easily. Slide your fingers between the fat and the skin then pull the skin off in one piece, leaving the fat. Cut parallel lines about 3 cm apart into the fat, turn the ham 45 degrees and do the same again, creating a diamond pattern. Stick a clove in each diamond, paint the ham with the glaze - being careful not to dislodge the cloves - and bake in a preheated 160C oven for about an hour, basting with extra glaze every 15 minutes.