Easy Glazed Ham
Feeding a crowd? In this fool-proof recipe, we’ve slathered a free-farmed Champagne ham in our famous sticky glaze and studded it with aromatic star anise, ready to be carved up at a Christmas party or made the hero of a family-sized feast.
Ingredients
1 half or whole champagne ham
1 jar Farro sticky ham glaze
1 packet Farro star anise
Method
Remove the ham from the fridge 1 hour before baking to bring it up to room temperature.
Preheat the oven to 160°C.
Gently remove the skin of the ham with your fingers, taking care to retain as much fat as possible. Score the fat in a diamond pattern using a sharp knife. Press the star anise into the fat (you can do this a day ahead).
Take a note of the weight of the ham, then place the ham in a large roasting dish along with 1 cup of water. Dilute the glaze with 2 tablespoons of water, then use a pastry brush to coat the ham all over with the glaze.
Place the ham into the oven to cook, allowing 10 minutes cooking time for each 500g of meat to ensure it warms through completely. Brush the ham with the remaining glaze every 20 minutes and lightly cover the top with foil or baking paper if the glaze starts to darken too quickly.
Cool slightly, then transfer onto a platter ready for slicing.