Ham Guide: Glaze, Carve & Store

Our hams are fully cooked, triple wood-smoked and ready for your table (except Gammon, which is raw and must be cooked). Here's how to get the most out of yours, from the oven to the last Boxing Day sandwich.

Glazing

Glazing is all about colour and flavour, since the ham is already cooked.

1. Bring it up to room temperature. Take the ham out of the fridge about an hour before glazing.
2. Remove the rind. Run a small knife around the shank about 10cm from the end, then slide your fingers under the rind and peel it back in one piece, leaving the layer of fat on.
3. Score the fat. Cut a 2cm diamond pattern into the fat, about 5mm deep. Don't cut into the meat. Stud each diamond with a clove if you like.
4. Glaze and bake. Brush with our Eurostyle Ham Glaze and bake at 180°C (160°C fan), brushing with more glaze every 10-15 minutes, until golden and sticky. Allow 30-45 minutes for a whole leg, 25-35 minutes for a half leg or boneless ham, and 20-30 minutes for a mini ham.
5. Rest. Let it stand for 15-30 minutes before carving.

Wrap the shank in foil so it doesn't scorch, and add a little water to the tray so the glaze doesn't burn.

Carving a ham on the bone

1. Set it up. Place the ham on a board with a damp cloth underneath so it doesn't slide. Hold the shank with a cloth or carving fork and use a long, sharp knife.
2. Make a flat base. Cut a couple of slices from the thinner side so the ham sits flat.
3. Cut down to the bone. About 10cm from the shank, cut straight down to the bone. Then slice thinly towards that cut, working down to the bone.
4. Free the slices. Run the knife along the bone, under the slices, to release them.
5. Keep going. Turn the ham over and repeat on the other side. Only carve what you need, as ham keeps much better on the bone.

Boneless and Easy Carve hams just slice straight across.

Storing

• Use a ham bag. Soak a calico ham bag, like our Eurostyle Ham Bag, in 1 litre of water with 2 tablespoons of white vinegar. Wring it out, slip the ham in and fold the open end under.
• Keep it cold. Store it in the coldest part of your fridge (0-3°C). Avoid plastic wrap, which makes the ham sweat.
• Re-soak the bag every 2-3 days, or whenever it dries out.
• How long: stored this way, your ham keeps for up to 2 weeks. Use our Naturally Cured (nitrate-free) ham within 10 days.
• Freezing: wrap portions in foil and freeze for up to 6 months. Thaw in the fridge, use within 3-4 days and don't refreeze.

Leftover ideas

Because our hams are cured and smoked whole on the bone, the meat stays moist and the flavour runs deeper than pressed or pre-sliced ham. That means simple dishes taste even better. A few favourites for after Christmas:

• The ultimate toastie. Thick-cut ham, tasty cheese and a smear of mustard between buttered sourdough. Toast until golden and melting.
• Ham and herb omelette. Whisk 3 eggs, pour into a hot buttered pan, scatter with diced ham, grated cheese and chives, then fold. Breakfast in 5 minutes.
• Summer ham salad. Torn ham with sliced peach or rockmelon, rocket, fresh mozzarella and a drizzle of olive oil and balsamic. No cooking needed on a hot day.
• Ham and pea pasta. Toss hot pasta with diced ham, peas, a splash of cream, lemon zest and parmesan.
• Ham fried rice. Day-old rice, diced ham, egg, spring onion and a dash of soy sauce in a hot wok.
• Pea and ham soup. Don't waste the bone: simmer it with split peas, carrot, celery and onion for 2 hours, then shred the meat back in.

How much ham do I need?

We recommend 150-200g of ham per serve. Each ham's page shows roughly how many serves you'll get, and with leftovers this good, it's worth going a little bigger.

Shop our Christmas hams