How to Cook the Perfect Glazed Christmas Ham: Julia's Step-by-Step Rec
Firstly, take note: A boiled ham is a spoiled ham. Cooking a ham is an all-day affair. It can’t be rushed. It can’t be boiled hastily. A boiled ham is a spoiled ham. Instead, it needs to be...
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Cooking tools:
- Pot
- Stove
- Oven
- Roasting pan
- Aluminum foil
- Baking sheet
- Instant-read thermometer
- Chef's knife
- Carving knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Fine-mesh sieve
- Pastry brush
- Serving platter
- Spoon
Ingredients
- 1 x 3.2 kg free-range, dry-cured ham
- 2 carrots
- 2 celery sticks
- 1 onion/ green part of a leek or both
- 2 bay leaves
- 6-9 whole peppercorns
- 1 1/2 tbsp honey
- 1 1/2 tbsp brown sugar (I use dark brown sugar)
- 2 tbsp of mustard (I use Dijon, but you can use English or wholegrain)
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