Traditionally Wood Smoked Gooralie Free Range Ham and the 1926 Glaze has to be tasted to be appreciated.
This glaze is an AMAZING product, it’s made in small batches by master at his trade and has been given the time for the flavours to truly combine and almost ferment. The end result is a sweet sticky glaze that compliments the smokiness of the ham beautifully and leaves you with an umami like sensation – And one less job on the day!
However if you have a favourite glaze just sub it in for the 1926 Glaze in the steps below.
Preheat the oven to 140°C
Using a sharp knife, score the skin around the knuckle. Starting at the opposite end, lift the skin with your fingers and gently separate between the skin and the fat layer. Trim and score the ham fat in a diamond pattern. If you are using the Butt end – same applies other than the knuckle step.
Line a large baking tray with baking paper and place a wire rack on the tray to elevate the ham.
Generously brush ham with 1926 glaze, place uncovered ham into a pre-heated oven
Baste the ham with glaze at 15 minutes intervals. For total cooking time – allow 30 minutes per kilo,
Allow the ham to rest for 10 -15 minutes before slicing.
