1. Prep the Ham

When buying the ham from the butcher ask if it needs to soaked overnight, as most butchers ham does not require soaking.

 Score the fat in a diamond pattern after boiling, not before. 
 (so it doesn’t unravel in the pot).

2. Simmer the Ham

Place ham in a large pot, (most important) cover with cold water.

Add aromatics — think of it like a festive stock:

1 onion (halved)

2 carrots (chunked)

2 celery sticks

1 bay leaf

6–8 peppercorns

4 cloves

A splash of cider, wine, or a cinnamon stick if you like it festive

Bring to a gentle boil, and then lower to a simmer.

Simmer about 20 minutes per pound, until the internal temp is 65°C.

The ham is technically ready to eat at this point, but the baking + glaze adds the magic.

These Times are a guideline only;

To be sure your Ham is perfectly cooked use a meat thermometer

3. Glaze the Ham

Glazes should balance sweet, tangy, and spiced flavours. Classic combos:

Brown sugar + Dijon + cider vinegar

Maple syrup + mustard + orange juice

Honey + cloves + allspice + a splash of Wiskey

4. Bake with Glaze

Preheat oven to 200°C

Lift ham from the pot and let it cool slightly so you can handle it.

Remove skin (leave the fat underneath), then score the fat in diamonds.

Brush on a thick layer of glaze.

Return to the oven uncovered for approximately 20-30 minutes , basting every 10 minutes until glossy and caramelized

Why Boil First?

Keeps meat moist and tender

Pulls out excess salt

Adds subtle flavour from the simmering liquid

Cuts down oven time — great if your oven is crowded with roast potatoes and stuffing

Butchers Tip: Some people even save the boiled stock liquid to cook cabbage, potatoes, or split pea soup — it’s like a rich stock.