Get the most out of your ham by making sure you store and carve it correctly. Some Glaze Recipes as well.....

Ham should be stored below 4°C. Leave in the vacuum packed bag until it is required. After glazing or serving, cover loosely with tin foil or a clean damp tea towel, or use a ham bag. If you are going to use a tea towel or a ham bag make sure you change them daily. Store in the coolest part of your refrigerator after serving. Place above raw products. Consume within two weeks of opening.

Note: Do not wrap firmly, allow room for circulation.

Hot Glazed Ham
Pre heat oven to 160°C. Remove the skin and, if necessary, trim the fat. Weigh the ham and calculate cooking time. Allow 10 minutes per 500g. Score the surface by making diagonal cuts approximately 3mm deep. Cover with a glaze (see recipes below) and place on a rack in a large roasting pan. Cook for the calculated time. Brush with the glaze during cooking.

Glaze Recipes
Celtic Glaze - Mix 1 cup of chunky marmalade with 2 Tablespoons of whiskey or port.

Maple Glaze - Mix 1 cup of maple syrup with 1/4 cup mustard.