How to glam up your ham

Soy and citrus glazed baked ham

1 x 4.5kg leg of cooked ham on the bone
¼ cup soy sauce
¼ cup mirin
½ cup soft brown sugar
½ cup fresh orange juice
2 star anise

Preheat the oven to 180C. With a small, sharp knife cut around the top of the ham bone and then gently peel the skin from the ham, using your fingers to loosen the skin. Try to keep a thick layer of fat on the ham. Discard skin and score the fat on the ham in a diamond pattern. Mix together the soy, mirin, brown sugar, orange juice and star anise in a small saucepan and heat gently until sugar dissolves. Brush it all over the ham to glaze it. Place in a baking dish and bake the ham for about 30 minutes, basting frequently. The ham should be beautiful and golden. Leave it to cool before slicing.

Serves about 10

Middle Eastern glazed baked ham

Inspired by Cath Claringbold's recipe, this simple glaze will give your ham a Middle Eastern flavour.

1 x 4.5kg leg of cooked ham on the bone
1 small packet of cloves
2 tbsp honey
2 tbsp pomegranate molasses
2 tbsp soft brown sugar

Preheat the oven to 180C. With a small, sharp knife cut around the top of the ham bone and then gently peel the skin from the ham, using your fingers to loosen the skin. Try to keep a thick layer of fat on the ham. Discard skin, score the fat on the ham in a diamond pattern and then stud the corners of the diamonds with cloves. Mix together the honey, pomegranate molasses and brown sugar and then brush it all over the ham to glaze it. Place it in a baking

dish. Bake the ham for about 30 minutes, basting once or twice throughout the cooking process. The ham should be beautiful and golden. Leave it to cool before slicing.

Serves about 10

Cranberry glazed baked ham

Who says you can only have cranberry sauce with turkey? For those of us who can't get enough cranberry sauce at Christmas, use this glaze for your ham.

1x4.5kg leg of cooked ham on the bone
1 cup cranberry sauce
1 tbsp Dijon mustard
¼ cup soft brown sugar

Preheat the oven to 180C. With a small, sharp knife cut around the top of the ham bone and then gently peel the skin from the ham, using your fingers to loosen the skin. Keep a thick layer of fat on the ham. Discard skin and score the fat in a diamond pattern. Mix the cranberry, mustard and brown sugar in a small saucepan and heat gently. Brush it all over the ham to glaze it. Bake the ham for about 30 minutes, basting once or twice throughout the cooking process.

Serves about 10

Note: Traditional recipes for baked ham are from cold climates where it is baked for one to 1½ hours and served hot. For hot ham, bake it covered with foil for one hour, then uncover and add glaze for the last 30 minutes.