Christmas Ham Cooking Guide

Method

Free Range Half and Whole Leg Hams (bone in)

1. Glazing your ham: Preheat your oven or BBQ to 160°C.
2. Cut through the ham skin - around the shank (you want to leave the skin on this part) then get your thumb under the skin and peel it off.
3. Once all the skin is removed, score the fat in a criss-cross pattern to about 5mm depth.
4. Stud the fat with cloves and place the ham on a tray.
5. Coat the fat with Cannings glaze over the top of the ham.
6. Bake in the oven, or the BBQ with the lid down, for 1 hour and 30 mins - brushing with extra glaze every half hour. When it's done, allow it to cool for a few minutes then slice.
7. Serve with your favourite mustard and honey glazed baby carrots.

Boneless Mini Ham

Note: mini hams do not come with the same fat covering as whole or half leg hams. This means that they can't be glazed using the traditional scoring/ studding method, however can still be brushed with glaze for an extra pop of flavour.

1. Glazing your ham: Coat with ham glaze and lay thinly sliced orange, or pineapple over the top of the ham.
2. Bake in the oven, or the BBQ for 45 mins-1hr on 160°C with the lid down, brushing with extra glaze every 15 mins.

These hams are already cooked and ready to eat. so you are just aiming to heat them through. Be careful not to cook your ham for too long as you may dry it out.

TIP: Only slice your ham as you use it. Unsliced ham will last much longer than sliced. This way your ham will last until early to mid-January providing you keep it in your fridge, wrapped in a ham bag or dry tea towel. Whatever you do, don't cover the ham in cling wrap. It won't last as long. Your ham needs to breathe!