Glazed festive ham
8 kg leg ham
1 teaspoon of brandy
½ cup of apricot jam
Glace cherries, halved
Peel the rind off the ham completely by sliding your hand underneath the skin and separating the rind from the fat. Keep the rind, just in case you need to cover any leftover ham.
Combine the jam and brandy. Using a pastry brush, coat the entire top of the ham. Decorate it with the cherries and pineapple.
Preheat the oven to 180°C. Put the ham in the oven for 20–30 minutes.
When serving, always carve the ham by slicing downwards towards the bone. This ensures you cut across the grain and not along the grain, so the ham slices do not appear fatty and stringy
Refrigerate any leftover ham immediately, especially in hot weather.