Glazed Ham
Ingredients
Directions
Prepare
Soak the ham in cold water overnight.
Place the ham in plenty of cold water.
Cook the ham
Cook the ham for 18 to 20 minutes per pound.
Set the ham outdoors in a large, shallow pan.
Cover the ham with the pot-liquor.
Make the glaze
Make the glaze by boiling down 1 cup of yesterday's soup with 1 cup of strained pot-liquor until thick.
Add 1 tablespoon of soaked gelatine to the glaze.
Set the mixture in boiling water.
Finish and serve
When the ham is nearly cold, skim off any fat.
Brush the glaze over the ham.
Place the ham in the oven to harden the glaze.
If the glaze is not thick enough, apply a second coat once the first is dry.
Twist frilled paper around the shank of the ham.
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
- Yesterday's soup
- Boiled down until thick, it concentrates flavour and body to form the glaze.
- Strained pot-liquor
- Adds moisture and savoury flavour to the glaze and the cooking liquid.
- Gelatine
- Sets the glaze as it cools, giving it a firm, glossy coat.
The step that matters
Getting the glaze thick enough. Gelatine only sets the glaze when it cools, so if the reduced mixture is too thin it will run off the ham. Checking thickness and applying a second coat once the first is dry helps it hold.
“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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