The finest ham is generally cooked on the bone and hand carved. Various factors influence the flavour and texture of ham including the cut and curing process chosen, whether the meat has been dry ...
When the ham is fully cooked the rind will peel off easily and the small bone at the base of the leg will feel loose. To glaze the ham: preheat the oven to 250ºC/ 500ºF/gas mark 9. While still ...