How To Remove Rind From Ham

Glazed Ham is the easiest holiday centrepiece – only tin seem daunting if you're new to information technology! This is a applied, concise tutorial for everything you lot need to know about Glazed Ham – from choosing a ham, removing the rind, how much to buy, the ham glaze, storing it and of form, what to do with leftover ham!

Information technology'due south the RecipeTin Eats Ultimate Holiday Baked Ham Guide! Utilise with your favourite glaze – archetype Brown Sugar Ham Glaze or my extra special Maple Ham Glaze.

How to make Glazed Ham - baked ham for Christmas

Maple Ham Glaze - glazed ham om a platter, ready to be carved. The most incredible baked ham ever!

INTRODUCTION: Glazed Ham is easier than you recall!

If you're a first timer or not confident working with large holiday centrepieces similar ham,don't worry!A Glazed Ham is an like shooting fish in a barrel, low run a risk, forgiving recipe. It'sfar easier and less "risky" than other traditional holiday mains like Roast Turkey or Prime number Rib because:

the ham is already cooked;
it's cooked for a couple of hours on a low temperature and melt fourth dimension precision isn't that important;
you know it's done merely past looking at it – no thermometer needed;
you tin can brand aheaddays in accelerate; and
information technology can easily be salvaged fifty-fifty if you meet problems.

It's also aneconomical choice because a little bit goes far, and it's practical because information technology can be served at room temperature so you don't need to worry almost the mad rush of heating it upward earlier serving!

So – are you set? Here we go!

1. Best ham for Glazed Ham

My economical pick for 2022:$9/kg ($4.l/lb) Smoked Half Leg of Ham from Woolworths (Australia) is excellent value. I've used information technology twice already this yr, and I've used information technology many times in previous years – always a winner!

For a free range selection, I order from The Free Range Butcher (Northern Beaches, Sydney NSW) merely they are already sold out this yr.

Around holiday time, there'due south a wide range of hams available in grocery stores and butchers – and prices range vastly too. So how do you choose a ham? Here'due south my advice!

MUST get rind on – you need to go the ham with the skin on (called the rind) in lodge to make glazed ham. The rind is that orange rubbery skin on top of the fat in the photos higher up and below. Y'all need rind because the fat nether the pare is what becomes pasty and gilt once basted with ham coat. If ham has no rind, it won't accept the fat layer and then you tin't get a sticky glaze;
Get smoked ham – information technology has better flavour than unsmoked ham. The label will say if it'southward smoked (it volition say null if it is not smoked);
Whole or half ham? Hams are sold whole, or halved (see photo higher up). Choosing which ane to get comes down to how much ham you want to buy (run across below for determine how much ham to get per person). I usually get a half ham leg. I similar to get the one-half with the handle because it looks amend – and gives me something to hold onto when I've carving!
Os in – always become a bone in ham, if you can. Information technology'southwardfar juicier than boneless ham, because juices run out of the hole where the bone was cut out.
NOT raw ham eg gammon That'south a whole different recipe as the meat is raw and needs to be cooked!

Cut face of half ham leg — Cut confront of one-half ham leg

What's the difference betwixt expensive and economical hams?

The more economic hams tend to have a higher h2o content because of the way it's been prepared, and that affects texture and flavor. Quality of life of the pigs comes into play, as does the corporeality of preservatives and additives in the ham, and how intense / "good" the smoked season is.

Christmas is certainly a time for indulgence, and I know there are some who may accept a view to buy superlative stop, or don't bother.

I have a more pragmatic view. Buy the best you can afford. The more than yous pay, the better quality it will be, translating into improve flavour.

2. How much ham to buy

How much ham to buy:

With at least ane other principal dish plus sides – six to viii people per ane kg / ii lb ham (bone in weight). So a v kg / 10 lb ham = 30 – twoscore people, almost 100 – 130g / 3.4 – 4 oz per person.
Every bit the just principal protein – v people per 1 kg / 2 lb ham (bone in weight). And so a 5 kg / 10lb ham would serve 25 people, well-nigh 150g/5oz meat per person..

I just did a ham on the weekend for a gathering of 35 people with a v.five kg / xi lb bone in ham leg (we had 2 other mains and side salads) and had about 1/iv of the ham leftover.

35 ÷ 5.v kg = 6.4

(ie half-dozen.4 people per 1 kg / ii lb of ham with about 1/four of the half leftover)

Remember:

Ham is salty, people don't consume behemothic slabs of information technology similar steak
Yous slice it thinly so less goes further
Typically, ham is part of a larger spread with other dishes
Ham os (with residual meat on it) weighs anywhere between 750g – ane.25 kg (1.5 – 2.5 lb). I assume it's about 1 kg

And don't forget – leftover ham keeps for ages in the fridge, and months in the freezer – and in that location's a plethora of things you tin can make.If y'all only brand ham once a year, arrive last!!

This Baked Ham with Maple Brown Sugar Glaze is a spectacular, EASY centrepiece for your Christmas table! www.recipetineats.com

3. How to peel the rind (skin) off ham

Superlative Tip: Just remove the rind and exit as much of the fat on as you lot can. Fat = pasty glaze!

This role is easy – the peel WANTS to come off!

Your ham will come with a thick, rubbery skin which is chosen therind. The rind is not edible, even one time cooked (information technology's thick and chewy and just really non nice!).

The top of the ham volition be completely covered in rind. The underside will be partially rind and partially just the surface of the ham which is stained brownish from the smoking.

Y'all want to remove just the rind. Trust me, yous tin can hands tell past feel what's rind and what'due south ham!

Here is how to remove the rind. IMPORTANT: Just remove the skin, leave every bit much fat equally you lot can. The fat is what creates the caramelisation!

Cut through the rind all around the top of the bone handle;
Cut from the face of the ham downward to the cut you simply made at the top fo the os handle;
Run a small knife nether the skin all along the face of the ham;
Place your fingers under the skin, and run them dorsum and forth while you pull back;
Near of the peel should come up off in ane piece, but if it doesn't, simply peel off the residual using a combination of your knife and hands.

4. Score fat

TIP:Simply score lightly well-nigh 75% of the mode through the fatty. If yous cut all the manner through to the ham meat, some of the diamonds might loosen and fall off.

"Scoring fat" just means y'all cut diamonds into the ham fat. This serves a few purposes:

You get caramelised edges on each diamond –caramelisation is flavour!
The glaze seeps into the crevices and into the ham meat; and
Information technology just looks good. 😂 The diamonds sort of open up like a "flower" every bit information technology bakes, giving the ham the signature look that everybody loves!

Troubleshooting –If you cut into the meat, it might open upward a lot after it bakes and so you end up with a thick stake crevice that stands out against the rest of the dark sticky surface. Easy gear up – just "disguise" it by basting into the crevice a lot as the pan juices absurd and thicken. The extra basting stains the crevice and so it's non every bit noticeable!

If fat " diamonds" fall off, stick them back on with a toothpick. They usually "mucilage" themselves back on with the glaze every bit the ham rests and the coat thickens!

5. Make ham glaze

Brand your ham glaze – it'due south dead easy, just mix! Here are my two favourites:

Maple Ham Glaze – my favourite, simple but actress special from the maple!Can apply honey too.
Brown Sugar Mustard Ham Glaze – this is the classic that everybody loves!

Basting brush dipping in Brown Sugar Ham Glaze

How to make ham coat –It is literally just a dump-and-mix job. Really!

How far in accelerate tin can you brand the ham glaze?Days in accelerate. The ingredients in ham glaze tend to exist things like carbohydrate or beloved/maple, mustard, spices – all things that take a long shelf life.

6. How to glaze ham

TIP: Glaze ALOT subsequently it comes out of the oven! This is when you can really get that deep gold colour and thick coat.

The glazing part is no unlike to brushing and basting anything that's marinated!

Pour / brush the glaze onto the ham. Merely the height and sides is fine – information technology will drip to the underside while baking and also the underside will exist sitting in the glaze / ham juices.
Baste every 20 minutes as it bakes with reserved Glaze and pan juices
Initially, the glaze won't stick to the fatty but the longer it's in the oven, the thicker the glaze gets
Baste lots in one case it's out of the oven!This is when you actually get a thick gorgeous glaze!

7. How to bake Glazed Ham

This is the easiest part – if yous follow a few very uncomplicated Nagi Ham Rules that make all the difference!

Level the surface – this will ensure your ham caramelises more evenly. If it's sloped, the highest point browns far faster and you finish upward with burnt patches and some barely caramelised $.25. Also the same trick I adopt to get a perfect crackling all over my Pork Roast 🙌🏻;
Water in the roasting pan – information technology's a must to stop the drippings from burning! Sugar in glaze = burnt mess = tin't drip using pan juices + no sauce 😩. Plus, water = more moist environment for your ham. I use: water, white vino or OJ;
LOWER TEMP – The oven temp of about ham recipes is too loftier, resulting in too many burnt bits. Lower the temp slightly – y'all'll give thanks me later!
Baste, baste, baste! Baste lots – every 20 minutes. More basting = ameliorate coat!
Baste LOADSbefore serving – This is where magic happens, especially if you've got $.25 that didn't caramelise well. As the ham rests, the liquid in the pan thickens so you go a thicker coat on the ham. Think of it similar paint – information technology will make your ham a glowing deep caramel colour with a super thick, sleeky glaze!
Wrap the handle – for practical purposes, and then you can hold it. And if y'all are and so inclined, pretty it upwardly with ribbon and some greenage (terminal year I stole a sprig off the Christmas tree!)

Close up of face of Brown Sugar Ham Glaze for Glazed Ham

8. How long to cook glazed ham

A glazed ham volition take one.5 – 2 hours at 160C/320F for the surface to become gorgeously pasty and caramelised, and for the middle of the ham to come to a loftier enough temperature to be condom to consume.

INTERNAL TEMPERATURE OF COOKED HAM IS 60°C/140°F

Ham is already "cooked" ie prepare to swallow, then it doesn't need to be cooked for consumption. It's to ensure whatsoever nutrient germs are obliterated. When a protein is in the oven for a considerable length of time, it creates a cosy environs for leaner to grow so information technology's best to bake the ham until the internal temp is such that any bacteria within is killed. *Sorry for off-putting germ talk!!*

ix. How to avoid burnt $.25

Ane trouble that many people encounter is uneven caramelisation of the ham. Some parts brown faster than others, and then you end up with burnt bits or under caramelised $.25.

Only in that location'south an easy manner to ensure your ham is beautifully caramelised all over:

Level surface – more than fifty-fifty caramelisation – Prop upwards the handle and then the surface is as level equally possible using the edge of your baking pan and foil balls;
Foil patches – patch away to your hearts content. If you simply press information technology on gently – and it volition stick very hands and it won't skin off the caramelisation when you accept it off! Merely if you do accidentally peel some off, don't worry. Simply utilise the pan juices to "paint" the patch and it volition exist as skillful equally new!

x. What sauce to serve with ham

The glaze is everybody's favourite part…. and there'southward just not plenty to go around! And then some years ago, I started using the pan drippings every bit the sauce to serve with the ham – and information technology's been ahuge hit!

It's loaded with flavour from both the Coat you lot use AND the juices of the ham. The pan drippings are commonly a bit thick to use as a sauce so I only thin it with water. The flavour isvery intense so yous don't lose flavour at all.

Other sauce options:chutney, Cranberry Sauce, mustard, caramelised onion jam.

11. How to serve Glazed Ham

This is where the immature side of me comes out…

I like to have the whole ham on the tabular array for people toooh andaaah over before I start etching! Lap up the compliments, savor in the glory while secretly feeling so smug about how little effort it took. 😉

Then afterwards your head has grown then big you might not fit through the door, whisk it away to split.

Or – equally I do – start carving at the table, and then once yous take a chip of a stash, terminate carving in the kitchen (also, this is the part when it usually gets a bit messy!)

Here are some photos from a Christmas Lunch I catered for my female parent and her friends on the weekend just gone. The only "catering" chore I practice every year…because I can't say NO to my mother! 😂

How to "way" the Glazed Ham Platter

I only buy whatever good value green foliage – a big bushy agglomeration – and lay it on a platter or board then place the ham on pinnacle. For a pop of color, I just place quartered oranges around it – or whatsoever other fruit that's good value at the fourth dimension (oranges are commonly good value).

Wrapping Os handle

I also like to wrap parchment / blistering paper effectually the handle and utilise ribbon to secure information technology in place. This is for practical and presentation purposes – it gives you something to agree onto when etching!

Sometimes I add a sprig of rosemary every bit well – or steal a sprig off the Christmas tree.

Overhead photo of Brown Sugar Ham Glaze for Glazed Ham

12. How to make ahead (100% perfect!)

99% of the time I have made ham, I've made information technology the day before – or even several days earlier serving. Yes, actually, ham is 100% perfect for making or preparing ahead. Here'southward how:

How to set ahead

If y'all want to prepare alee then just broil on the day:

Make glaze upwardly to v days alee – even further ahead should be fine;
Remove rind from ham, score it, then return to fridge until required
On the day of, baste and broil!

Make entirely ahead (this is what I usually do)

Make the Glazed Ham, including blistering it, then let it cool. Remove pan juices and place in an airtight container.

Encompass ham with blistering paper (parchment paper) then foil and place in the refrigerator until required – days and days alee.

On the 24-hour interval of, remove from the fridge and reheat in the oven at 160C/320F for around 1 hour, but to warm through and revitalise the glaze! Doesn't this await like it was freshly fabricated?? It was reheated!

13. Storing leftover ham

Ham has a much longer shelf life before peeling and glazing, especially if they come vac packed like about grocery store hams practise. They last for weeks – frequently over a month.

But in one case peeled, glazed and broiled, they have a shorter shelf life and need to be stored in a specific mode.

How long does Glazed Ham keep in the refrigerator?

ane week, if stored in a ham bag or pillowcase. Usually longer – just smell it. You volition know if it is no longer practiced.

You tin can as well slice so place in VERY closed containers (not simply cheap plastic containers), only it keeps longer if kept whole.

Why practise you need to use a ham pocketbook?

It's best to use a ham purse, pillowcase or similar as it lets the ham breath which volition prolong it's life. Cling wrap or other closed containers will go far sweat, and the water causes the ham to degrade more than apace.

How to freeze leftover ham

Leftover ham can be frozen for up to three months. It is better if y'all freeze blocks so piece it after thawing – the ham is nicer. Just you can also freeze slices.

For blocks, wrap in cling wrap and so place in an airtight container and freeze. For slices, just identify in an airtight container.

Don't forget to freeze the ham bone likewise! Run across below for ham bone recipes.

How to store Glazed Ham in a ham bag or pillowcase

Apply a purpose made ham bag, calico, tea towel, or even a pillowcase;
Mix four cups (1 litre) of water with 2 tablespoons of white vinegar;
Plunge the ham handbag or pillowcase in and leave to soak for 15 minutes;
Wring dry, and then identify ham in the bag. I'd recommend cut the glazed bits off before putting into the ham bag otherwise it will instantly stain it. Store the glazed bits in a split container;
Place in the fridge. Glazed ham will keep like this for a week, or slightly longer (encounter above); and
When the ham bag dries out (usually ~ 3 days), remove the ham and echo steps 2 to four.

fourteen. What to do with leftover ham

The best part!! Here are recipes I retrieve are worthy of making with your precious leftover Glazed Ham. For a full listing, meet this What To Do With Leftover Ham – 30+ recipes post.

Leftover Ham recipes

And for your ham bone, attempt these:

Ham Bone Soup with Beans– the near astonishing broth ever, thanks to the ham os!
Pea and Ham Soup – made piece of cake using the dull cooker. The ham bone makes the most incredible soup stock!
3 Ingredient Chinese Ham Bone Congee (rice soup) – it's ballsy – and information technology'southward a "thing". The Chinese community goes basics over leftover ham bones every Christmas!

Leftover Ham Bone recipes

And there yous have information technology. My Vacation Ham Guide! I've written an abbreviated form of the preparation directions in the recipe card below which you can use for any ham coat y'all choose.

And here are the recipes for my 2 favourite Ham Glazes (including total recipe):

Maple Glazed Ham – the maple gives this a impact of special!
Brown Sugar Mustard Ham Coat – the classic, with a gorgeous sticky caramelised surface

If you take whatever questions, just drop them below and I'll respond as soon as I tin! – Nagi x

Scout how to make it

This is the recipe video for my Maple Glazed Ham which depicts the steps outlined to a higher place!

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Servings 30 people

RECIPE VIDEO In a higher place. Making glazed ham is piece of cake! If using a larger ham, use recipe Scaler to scale upwards the coat recipe (click on Servings and slide on the respective glaze recipe). A five kg / 10lb ham volition serve 30 – xl with some other main and sides, or 25 if it'southward the only primary.

▢ 5 kg / 10 lb leg ham, os in, skin on (Annotation 1)
▢ ane cup (250ml) h2o

Take ham out of fridge i hour prior.
Preheat oven to 160°C / 320°F (140°C fan). Accommodate shelf in lower third so the ham volition be sitting in the centre of the oven (rather than in top half of oven).
Make Glaze per recipe.

Remove ham rind (skin)

Run modest knife around bone handle, cutting through rind.
Cut the rind down each side of the ham, from the cutting face up of the ham, downward to the cut you jujst made effectually the handle of the bone.
Run the pocketknife between the fatty and the skin on the cut confront of the ham.
Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen then you can become your fingers under.
Start pulling dorsum, while continuing to slide fingers back and forth. The rind comes of adequately easily. Utilise knife if needed to slice off whatever residual rind.

Scoring fatty (making diamonds)

Lightly cutting two.5cm / 1" diamonds across the fatty surface of the ham, about 75% of the way into the fatty. Avert cutting into the meat.
Insert a clove in the intersection of the cross of each diamond on the surface (optional).

Glaze and Baking

Place the ham in a large blistering dish. Prop handle upwardly on edge of pan + scrunched up foil so surface of the ham is level (more than even browning).
Brush / spoon half the glaze all over the surface and cut face of the ham (don't worry most underside, coat drips down into pan)
Pour the water in the blistering dish, then place in the oven.
Bake for two hrs, basting very generously every 30 minutes with remainig coat + juices in pan, or until sticky and golden.
Use foil patches to protect bits that chocolate-brown faster than others – press on lightly, caramelisation won't peel off with the foil.
Allow to rest for at to the lowest degree 20 minutes before serving. Drip, baste, baste before serving – as the glaze in the pan cools, it thickens which means information technology "paints" the ham even amend – but be sure to save pan juices for drizzling.

Serving and presentation tips

Sauce: Use pan juices equally the sauce – it's loaded with flavor. Drizzle sparingly equally the coat flavour is intense! Annotation juices demand to be warm for drizzling, it thickens when cooled. Thin slightly with water if required.
Presentation: Wrap handle with baking paper and ribbon if desired. Remove cloves, if you used them. Comprehend serving platter with lots of green fluffage, and so place ham on. Surround with quartered oranges or other fruit, for colour. Let people admire earlier carving!
Serving: Personal preference whether to serve at room temp or warm, I like either. I also like to drizzle with pan juices – it looks messier but tastes fabulous. Slice thinly! I beginning slicing at the table, so finish information technology in the kitchen (towards finish when it gets messy!)
Leftovers: See list in post for recipe using leftover ham and ham bone!

Storing Glazed Ham:

Keeps for 1 calendar week in the refrigerator in a ham pocketbook or pillowcase.
Soaking solution: Mix 1 litre / i quart of water with ii tablespoons white vinegar. Soak ham bag or pillowcase for xv minutes.
Storing: Wring dry, identify ham inside, seal loosely. Refrigerate.
Echo ~3 days: When ham pocketbook dries out (normally ~ 3 days), echo soaking steps above.
Freezing: Freezes for 3 months. Freeze in blocks then piece after thawing (recommended, ham is juicier). Wrap blocks in cling wrap and then place in airtight container. Alternatively, piece and place in airtight container then freeze.

one. HAM:

Skin (rind) on ham – Brand sure you get the ham with the skin on (rind – thick rubbery skin). Betwixt the skin and the ham is a layer of fat which is what makes this ham gorgeously sticky. There are some hams which come with the pare and fat removed. Though you lot can utilise this recipe for those hams too, y'all won't become the gummy exterior y'all see in the photo.
One-half or whole – this recipe tin can be used for half or whole hams.
Larger hams – For larger hams, scale the glaze by using the recipe slider (click on the Servings)
Ham quality –Buy the best ham you can afford. The more you pay, the amend the quality. However, for an economical option, I can recommend the Woolworths Smoked Ham Leg for $9/kg (I used a half leg). I was very impressed with how keen information technology was for such expert value – I've used information technology for several years now. There is an even cheaper one for $vi/kg – I bypassed this because information technology wasn't smoked and looked a scrap stake.
Cooked ham –Make sure you get a cooked ready-to-eat ham, non a raw 1 (as well referred to as "gammon"). All ham sold in Australia in supermarkets is ready-to-eat but if you get your ham from the butcher, double check that it's not raw. If you accept a raw ham (gammon), this recipe is not suitable.

ii. Make Ahead – Glazed Ham is excellent made alee, information technology's how I practice it most of the time!

a) Prepare Then BAKE FRESH (100% perfect): Remove skin, cut fat, insert cloves, brand glaze and store separately. Then refrigerate until required, then glaze etc and bake on the twenty-four hours of per recipe.

b) COOK Alee (99.9% perfect): Brand entirely per recipe, absurd. Transfer to non reactive container (do not leave in metal tray), cover pasty surface with baking paper (parchment paper) then the whole ham with foil. Scrape every bit of juice in the pan into a container. Refrigerate both for upwards to 5 days (longer probably ok, I've done 5 days).

To reheat, remove from fridge and bring to room temperature, pour sauce into pan and place ham in pan. Reheat covered loosely with foil in a 160°C/320°F oven for twoscore minutes or until a metal skewer inserted into the middle comes out warm. When the inside is warm, remove foil and baste with pan juices, then bake until the surface is sticky and golden – it shouldn't take much longer than 10 minutes.

The juices thicken into a jelly when absurd so it needs to be reheated (microwave is fine).

DO NOT MICROWAVE!!! It can make the fat diamonds "pop" and you might lose the best role – the gold, sticky surface!

3. How much ham per person – remember, ham is salty, people don't typically eat giant slabs like steak and y'all slice information technology thinly then less goes further.

With other main dishes – 6 to 8 people per 1 kg / 2 lb ham (bone in weight). And so a 5 kg / 10 lb ham = xxx – 40 people, most 100 – 130g / 3.4 – 4 oz per person.
As the only main protein – five people per one kg / 2 lb ham (bone in weight). Then a 5 kg / 10lb ham would serve 25 people, most 150g/5oz meat per person..

Note: Ham os with residual meat weighs anywhere 750g – one.25 kg (ane.v – 2.five lb). Assumed ane kg/2lb for purpose of above.

4. Nutrition per serving for the ham and my favourite Maple Ham Glaze, assuming thirty servings and all sauce is consumed (which in reality it won't exist).

Serving: 188 grand Calories: 368 cal (18%) Carbohydrates: xi g (four%) Poly peptide: 29 g (58%) Fat: 22 g (34%) Saturated Fatty: 8 g (50%) Cholesterol: 83 mg (28%) Sodium: 1603 mg (lxx%) Potassium: 423 mg (12%) Fiber: 1 chiliad (4%) Sugar: 10 g (11%) Vitamin A: 20 IU Vitamin C: 5 mg (6%) Calcium: 27 mg (three%) Iron: 1 mg (half-dozen%)

Keywords: Christmas Ham, Ham Glaze, maple glazed ham

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He has quite a Christmas wardrobe!!

Source: https://www.recipetineats.com/how-to-make-glazed-ham/