Its pretty easy and here is a Gerns tradition handed down from Edwin Gerns Grand father in 1925. Dijon Mustard Glaze 1/2 cup (6 ounce) apple jelly 1 tablespoon Dijon mustard 1 tablespoon bourbon (opt.) 1 1/2 teaspoon lemon juice 1/8 teaspoon ground cloves For Garnish: Fresh pineapple wedges. Melt jelly in a small saucepan or in microwave. Remove from heat. Whisk in remaining glaze ingredients until well blended. Cool to room temperature. Heat oven to 350 degrees. Have a roasting pan ready. Unwrap ham. Stand cut side down in roasting pan (this seals in moisture and keeps slices from separating during heating). Bake about 1 hour (8 minutes per pound). Remove from oven. Increase oven temperature to 450 degrees. Brush ham with glaze and return to oven 5 to 7 minutes longer until glazed. Remove from oven and let stand 10 minutes before serving. To Serve: Place ham on its side on serving platter. Gently fan slices out from bone. Surround with pineapple wedges.
Take your time and don't stress, its easier then it looks. Heres some simple tips. When looking at a pig's leg, the top is the butt portion and the bottom half is the shank portion. Hams traditionally come on the bone. On-the-bone hams are usually less expensive than meat that has already had the bone removed. However, the bone does present some difficulty when it's time to carve. Instructions Things You'll Need Cutting board Sharp knife Shallow baking pan Suggest Edits 1 Allow the ham to rest for 15 to 30 minutes. If you cut meat right out of the oven it will release too much juice and dry out. This also lets it cool slightly and makes it easier to handle. 2 Place the ham on a cutting board inside of a shallow baking pan to catch any juices that are released during the carving process. Make sure the thickest portion of meat is facing up. 3 Cut the ham in half lengthwise horizontally following the bone through the ham. This will allow you to remove the largest portion of meat in one cut and help you identify exactly where the bone is. 4 Insert the knife into the ham alongside and parallel to the bone. Carefully work your way all the way around the bone. This takes patience. When you have freed the bottom half of the ham, separate it from the bone. 5 Reserve the bone. The bone can be frozen to make stock at a later time. It will keep in the freezer for up to one year. 6 Slice the bone-free portions to your desired thickness. Serve the ham immediately. Do not allow cooked meat to remain at room temperature for more than two hours to prevent harmful bacteria from growing.
You can buy whole legs or 1/2 legs from the Gerns factory at Buhot Street Geebung. Gerns sliced ham off the bone is avaialable at your local Woolworths.