Ham, Glazing of
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the ham
Remove the rind from the ham, starting at the thick end.
Trim the ham neatly and place it in a 400°F (200°C) oven for a few minutes.
Press a cloth over the ham to dry it.
Glaze the ham
Brush the ham with melted glaze using a paste brush.
Apply two or three coats of glaze, ensuring the color is not too dark.
To melt the glaze, place the jar in a saucepan of boiling water and stir until dissolved.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ham
- Provides the meat that the glaze coats and flavors during cooking.
The step that matters
Apply two or three coats of glaze. The sugars in a glaze darken quickly under heat, so thin coats build a glossy finish without burning. Heavy or excessive coats can turn bitter and too dark before the ham is done.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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