Baked Christmas Ham

• Add sweet & savoury glaze, chicken stock pot (see ingredients), thyme and Dijon mustard to melted butter. • Season with pepper and whisk to combine well.

• Place the piccolo ham flat side-down on a board. • Lightly score the top into a diamond pattern, about 1.5cm in length.

TIP: Only lightly score the meat, if it‘s too deep the ham may dry out.

• Place ham, scored side-up into a lined baking dish. Brush 1/3 of the glaze over all sides of the ham and add the water to base of dish.

TIP: The water will stop the excess glaze from burning.

• Roast ham for 1 hour, basting with the remaining glaze every 20 minutes, until caramelised and heated through.