CHRISTMAS HAM

Make the main event easier on yourself with a beautifully glazed (yet simple to prepare) ham. We’ll show you how to choose and prep the right kind, plus give you three flavour-boosting glazes that will make your ham stand out.

HAM BASICS SCORE! Unless you’re cooking a spiral-sliced ham, consider scoring the ham to allow the fat to render more easily and the glaze to reach the surface of the meat. Use a sharp knife to cut the rind of the ham into a diamond pattern, making shallow diagonal cuts 2.5cm apart and 1cm deep. Score both the top and sides. Apply the glaze with a pastry brush so it penetrates the cuts made by scoring. TYPES OF HAM Ham comes in three forms—boneless, bone-in, and spiral-sliced. All three are typically cured and smoked. For the richest, meatiest flavour and superior texture, bone-in hams are a good choice. (Plus, you can use the bone later for soup.) Choose a ham weight based on the number of people you plan to feed.…

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Better Homes & Gardens Specials (Digital) - 1 Issue, 2502

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