Cook the ham for 20 minutes per 500g; for a 3kg ham, that’s roughly 2 hours. Adjust the timing based on the weight.
Remove the skin, leaving a thick layer of fat. Score the ham in a criss-cross pattern and stud with whole cloves. Coat with half a bottle of Wham Bam Thank You Ham glaze and set it aside overnight.
To serve hot, calculate your cooking time. For example, if you’re eating at 5pm and need 2 hours to cook, start by 2.30pm.
Uncover the ham and place it in a deep baking dish with 2 cups of water. Glaze with about a quarter of the Wham Bam Thank You Ham glaze and cover tightly with foil.
Bake at 160ºC for the first hour undisturbed, then glaze every 15 - 20 minutes. Uncover for the last 30 minutes to crisp the edges and caramelize the glaze.
Check the core temperature—it should reach 75ºC. If not, bake a little longer.
Glaze the ham once more after cooking, then let it rest for 15 minutes, covered with foil to keep warm.
Carve into thin slices with a long knife, cutting larger pieces in half if needed. Serve with Sesh Mustard or cranberry jelly, and enjoy leftovers in sandwiches for weeks!
