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Ham, Glazing Of

Remove the rind, and, to do so, take hold of it at the thick end first. Trim the ham neatly, put it in the oven for a few minutes, and press a cloth over it to dry it; brush it over with a paste brush dipped in melted glaze. The colour should not be too dark. Two or three coats are required. To melt the glaze, put the jar which contains it into a saucepan of boiling water, and stir it until dissolved. As has been explained elsewhere (see GLAZE), glaze is simply strong clear gravy boiled to the consistency of syrup.