I have a 5 kilo ham on the bone and I want to glaze it and have it for dinner tomorrow night. How long and at what temp do I 'cook' it for, bearing in mind the ham itself is already effectively ready to eat? I am googling however if you are experienced at this sort of thing I would love your advice.
. and, would you serve this with a mustard sauce? I have seen some recipes that say make the sauce with tarragon vinegar - I don't have that but am thinking could substitute with a white wine vinegar? TIA.
rainrain1,
Aug 8, 5:41am
About 170dC 20 min per kilo ish a bit longer if not sure White vinegar will be ok for the sauce
awoftam,
Aug 8, 5:46am
Thanks so much rainrain! My step son and his friends over for a visit tomorrow for dinner so always spoil them and thought a ham roast would be great - usually only have it at Xmas then everyone goes into ham overload and gets sick of it. Will be yummo!
rarogal,
Jan 14, 9:13am
Same here, and I usually have mine cold, but last Xmas I slathered it in a mix of Honey, whole grain mustard and brown sugar before 'cooking'. Everyone raves over it, so it will be hot ham again this year!
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