The holiday centerpiece: scored, clove-studded, and lacquered in honey-mustard glaze every 20 minutes until burnished mahogany.
3 kg
🍖 Ham ›
bone-in, fully cooked
Mise en place
Before you start
Prep checklist
Ham — bone-in, fully cooked
Score the surface in a diamond pattern, stud the crossings with cloves, and set in a foil-lined pan with a cup of water.
Warm at 160°C, covered, 90 minutes (a cooked ham only needs heating to 60°C).
Simmer the glaze 2 minutes. Uncover the ham and paint every 15–20 minutes at 200°C for the final 30–40, until deeply lacquered.
Rest 20 minutes and carve. The bone is next week's split-pea soup — guard it.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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