Comments on: How to make Glazed Ham – Ultimate Glazed Ham Guide

By: Wanda

Wanda — Fri, 30 Dec 2022 08:37:02 +0000

Hi Nagi
I always bake a half leg of ham at Christmas but this Christmas my ham was the best ever, thanks to your advice on baking it at 160C and adding water to the pan. I used 1 cup. The amazing ham drippings and the so very moist ham were a great hit!! The ham stays moist for days!! I used fresh orange juice and orange rind instead of vinegar for the brown sugar glaze. I also put lots of whole carrots in the pan for the ham to sit on so had glazed carrots done as well. Thank you for your excellent tips!!

By: Rhonda Lahnakoski

Rhonda Lahnakoski — Fri, 16 Dec 2022 15:14:07 +0000

In Canada, it seems we sell tons of bone in, spiral cut hams. So there is nothing for me to cut your beautiful pattern into etc. can I still make this recipe with a spiral cut ham?

By: Kirsten

Kirsten — Mon, 12 Dec 2022 07:13:27 +0000

Oh Lordy, this ham was EPIC!! Juicy, caramelised, slightly sweet but the cloves really balance it out. Unbelievably delicious, thank you Nagi! Xx

By: Ashley

Ashley — Wed, 05 Jan 2022 18:08:26 +0000

Nagi, what do I do when I can only buy ham or gammond without the skin? I am in Canada where it is difficult to get ham. I finally found gammond at the British butcher shop, but they won’t sell it to me with the skin on (they must source it without the skin).