Classic Glazed Christmas Ham

Method

1. Remove the ham from the refrigerator 1 hour before starting. Preheat the oven to 325°F/320°F. Position a rack in the lower third so the ham sits in the center of the oven.
2. Prepare your chosen glaze according to its recipe.
3. Remove the rind: Run a small knife around the bone handle, cutting through the rind. Then cut down each side of the ham from the cut face to the cut around the handle.
4. Slide the knife between the fat and the skin on the cut face, then wriggle your fingers under the rind to loosen it. Pull the rind away, continuing to move your fingers back and forth. Cut off any remaining bits with a knife if needed.
5. Score the fat into diamond shapes: Lightly cut 2.5 cm/1 inch diamonds across the fat surface, cutting about 75% of the way through the fat without hitting the meat. Optionally insert a clove at each diamond intersection.
6. Place the ham in a large baking dish. Prop the bone handle on the edge of the pan and use crumpled foil to level the surface for even browning.
7. Brush or spoon half the glaze over the entire surface and the cut face of the ham (the underside will get coated by drips). Pour the water into the dish.
8. Bake for 2 hours, basting generously every 30 minutes with the remaining glaze and pan juices, until the ham is sticky and golden. If some spots brown faster than others, press foil patches lightly on them (the caramel will not come off with the foil).
9. Let the ham rest for at least 20 minutes before serving. Baste again with the thickened pan juices—they become a spoonable sauce as they cool.
10. For serving, drizzle warm pan juices sparingly over the ham (thin with a little water if the sauce is too thick). If you inserted cloves, remove them. Wrap the bone handle with baking paper and ribbon if desired. Arrange on a platter with green herbs and orange wedges for color. Slice thinly at the table or in the kitchen.
11. Store leftovers: The ham keeps for 1 week in the fridge in a ham bag or pillowcase. To prepare the bag, soak it for 15 minutes in 1 liter/1 quart water mixed with 2 tablespoons white vinegar, wring it dry, place the ham inside, and seal loosely. Re-soak the bag every 3 days when it dries out.
12. Freeze leftover ham in blocks or slices: wrap in plastic wrap and place in airtight containers. It stays good for 3 months—thaw and slice as needed.