Elevate your holiday feast with these step-by-step instructions on preparing and scoring your Christmas ham.

Removing the Rind:

1. Begin by cutting through the rind around the top of the bone handle.
2. From the face of the ham, cut down to the top of the bone handle.
3. Using a small knife, run it under the skin along the face of the ham.
4. Place your fingers under the skin, moving back and forth as you pull it back.
5. If the skin doesn’t come off in one piece, use a combination of your knife and hands to peel off the rest.

Scoring the Ham:

1. Create shallow cuts in a diamond pattern across the ham’s surface. This allows any glaze to penetrate and infuse while ensuring even cooking.

Preparing for Baking:

1. Place your scored ham on a wire rack inside a roasting pan, ensuring it is level for even caramelization.
2. Use scrunched-up foil to prop up the ham if needed.
3. Add water, white wine, or juice to the roasting pan for a moist roasting environment.

Glazing the Ham:

1. Brush your preferred glaze along the top of the ham.
2. Repeat the glazing every 20 minutes for even flavour and caramelization.
3. Bake the glazed ham in a preheated oven at 160 degrees Celsius for 20 minutes per kilogram. Continue glazing until it achieves a delightful golden hue.

Final Touches:

1. After baking, remove the ham from the oven and add the remaining glaze.
2. Allow the ham to rest before serving.

Optional Decoration: For a festive touch, make your Christmas ham both functional and pretty by wrapping the handle with baking paper and ribbon. This optional step not only makes it easier to hold but also adds a decorative flair to your holiday centrepiece.

With these detailed steps, you’re on your way to creating a beautifully prepared and visually appealing Christmas ham for a memorable holiday celebration.