The ultimate Christmas Day ham. A staple that can’t be beat!
1 large ham
1 jar Wham Bam Thank You Ham
Optional cloves to stud your ham
We want to cook the ham for 20 minutes per 500g of ham. On average, ham could be around 3kg, so we are looking at 2 hours of cooking time. Please adjust timings to the weight of your ham.
To start, I like to remove the skin of the ham, yet leave a nice thick layer of fat. Then we can use a long, sharp knife to score our ham in a crisscross pattern. Cover ham in ¼ jar Wham Bam Thank You Ham.
We want to serve our ham hot, so work out what your cooking time is going to be and what time you will need to get the ham into the oven. (Eg: We are eating at 5, I need 2 hours of cooking time, 30 minutes of resting time, and 30 minutes to carve and serve so my ham is going in at 2pm).
Take your marinated ham and place it in a deep baking dish. Add 2 cups of water to the dish. Glaze again with roughly ¼ jar of ham glaze. Cover the whole dish well with tin foil.
Pop it in the oven at 160ºC for the first hour. Glaze lightly after the first hour, then every 15-20 minutes. Uncover the ham for the last 30 minutes of cooking time so that the edges start to crisp and the glaze gets lovely and caramelised.
Once our two hours are up, check the ham’s core temperature. We want it around 75ºC. If it’s not quite there, give him a little more time.
Glaze our ham once more after it’s cooked. Set aside to rest for 15 minutes in a warm place, covered with foil to keep warm.
Carve with a long, sharp filleting or carving knife. We want long, thin slices. Serve with Sesh Mustard and make sure to vac pack any leftovers so you can enjoy on sandwiches for weeks.