For New Year's Day I glazed a ham. I made up my own glaze – the result was tasty but not spectacular. For two reasons – the ham itself didn't have much skin/fat left on it and the glaze needed a tad better balance – maybe more sourness? Anyway to give you a starting idea, here is what I did.
Champagne ham (no bone)
For the glaze:
2 lumps of rock sugar (brown sugar would be better)
Splash of ginger beer
Splash of lemon juice
Cayenne pepper (tiny bit)
I would normally gently warm the ham in the oven with the skin on. This makes it easy to pull the skin off without taking too much fat with it. This time there was only a little skin so I just took it off with a sharp knife.
I then studded the ham with lots of cloves (a new box). This ham had been pre-scored so I didn't have to do that other than on the little bit where the skin had been.
I popped the ham into a low oven and prepared the glaze by warming it up in a saucepan. When it was combined and hot I brushed it over the ham. Then repeated the glazing every quarter of an hour. I gave the ham 35 minutes per kilogram.
I served the ham just warm (rather than piping hot). As an aside, it is not a good idea to baste a ham with a cranberry based glaze while wearing a white T-shirt.