When the ham is fully cooked the rind will peel off easily and the small bone at the base of the leg will feel loose. To glaze the ham: preheat the oven to 250ºC/ 500ºF/gas mark 9. While still ...

I taught cooking classes at Whole Foods Market for four years, and during the holidays, I helped the meat department by taking orders for catered meals, roasts, and ham at a holiday ordering table.

If the ham has a thick rind, I score it with a knife in a diamond pattern—this helps the glaze soak in and creates those ...

I then remove the ham from the oven, take off the rind, stud the layer of fat on top with cloves and cover with a mustardy black treacle glaze, and put the joint briefly back in a very hot oven.

Tip the cooking water away, then place the ham back in the tray. With a sharp knife, just remove the rind, then score the fat in a criss cross fashion. 7. Spoon over half the glaze, place the tray ...