10 Serves
120 Mins
Preheat your oven to 165°C. Place the ham in a large baking dish and pour any juices from the packaging over the meat to maintain moisture.
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Vitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
14 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
871 mg / 1,250 mgPotassium
374 mg / 4,700 mgSodium
2041 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
0 g / 28 gSugar
10 g / 50 gSaturated Fat
9 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
If the ham is not pre-scored, use a sharp knife to cut a diamond pattern into the surface, approximately 1/4 inch deep.
Place the ham in the oven and bake for approximately 60 minutes until the internal temperature reaches 54°C, measured using a meat thermometer.
While the ham bakes, melt the butter in a small saucepan over medium heat. Whisk in the remaining glaze ingredients and simmer for 5 minutes, then remove from heat to cool slightly.
When the ham has about 30 minutes of cooking time remaining, baste it with half of the prepared glaze. After 15 minutes, brush on the remaining glaze and finish baking until the internal temperature reaches 54°C.
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