Help cooking Ham

[Whickerman]

I've got a 4kg/8.8lbs ham that needs cooking and have just realised I've never cooked one before...! Can you give suggestions please? Must involve a good roast time rather than just boiled, thanks

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Baked Ham


* 1 (12 to 14 pound) uncooked smoked ham, bone-in
* 1 cup dark brown sugar
* 1/4 cup Cognac
* Watercress, for garnish
* Parsley, for garnish

1. Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours.
2. Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan.
3. Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to oven; cook ham 1 hour. Brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve; garnish with watercress and parsley.

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Glazes Ham

Serves 16 to 50

* 1 whole smoked ham (14 to 18 pounds), bone in and rind on
* 1 cup apple cider
* 1/4 cup yellow mustard seeds
* 2 tablespoons whole cardamom pods
* 1 tablespoon whole fennel seeds
* 2 teaspoons ground cinnamon
* 1 tablespoon ground ginger
* 3/4 cup prepared mustard
* 1 cup plus 2 tablespoons light-brown sugar
* 3/4 cup dark-brown sugar
* 3 tablespoons light corn syrup
* 2 tablespoons unsulfured molasses
* 2 to 3 tablespoons whole cloves
* 4 fresh bay leaves (optional)

continue under

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1. Rinse ham with cool water, and dry with paper towels. Let stand for 2 hours at room temperature. Place rack on lowest level in oven; heat oven to 250 degrees. Line a roasting pan with heavy-duty aluminum foil. Place a roasting rack in the pan. Transfer ham, with the thicker rind on top, to rack. Pour 1/2 cup apple cider over ham. Cook for 2 hours or until an instant-read thermometer registers 140 degrees.
2. Meanwhile, combine mustard seeds, cardamom, and fennel in a small heavy skillet; place over medium-low heat, and toast seeds, shaking pan, for 3 to 4 minutes, until aromatic, then grind until cardamom is broken. Transfer to a medium bowl. Add cinnamon, ginger, mustard, 2 tablespoons light-brown sugar, 2 tablespoons dark-brown sugar, corn syrup, molasses, and remaining 1/2 cup apple cider. Mix; set aside.
3. Remove ham from oven, and let it cool for about 30 minutes. Using kitchen shears or a sharp knife, trim away the hard rind from the ham. Place ham -- bottom side down -- in pan. Score the top of the ham into a pattern of 1- to 2-inch diamonds, cutting about 1/4 to 1/2 inch through the fat and into the meat.
4. Insert a whole clove into the intersection of each diamond. Using a pastry brush or your fingers, rub the spice glaze all over the ham and deep into the cut diamonds. In bowl combine remaining cup light-brown sugar and 1/2 cup plus 2 tablespoons dark-brown sugar. Using your fingers, gently pack sugar mixture all over scored ham. If using bay leaves, secure them with toothpick halves around the shank bone. Cover the toothpicks by inserting cloves on top of them. Return ham to oven and cook for 20 minutes. Sugar will begin to crystallize but there will be some hard spots of sugar; gently baste these areas with remaining glaze. Cook 40 minutes more, basting with remaining glaze after 20 minutes; do not baste with any pan juices. The ham should be dark brown and crusty; cook 15 minutes more if necessary.

[Whickerman]

Wow figure - what an answer, Thanks!