How to glaze a ham
Y’know, there really aren’t too many opps during the year for showing off your baked ham moves so Christmas is open season on hamming. The Big Day is not the same without a massive, sticky haunch of smoky, succulent pig to haul to the table – and figuring out what the heck to do with the endless leftovers? You just can’t put a price on a conundrum like that! If you’re daunted by dealing with a whole ham; fear not. Our easy steps will have you glazing and baking like a real kitchen whizz; just follow them to a tee and you won’t go wrong.
We proudly used a 8-9kg Harmony Free Range Ham from Neat Meat. Cooked, 100% manuka wood-smoked, vacuum packed and ready to go, these hams are processed from ethically raised pigs in South Canterbury. Which means the animals are completely cage and crate-free. Read more about their freerange ham, grassfed beef, coastal lamb and more here.