- 3 tbsp melted Kerrygold butter
- 2 tbsp fresh thyme, chopped (or 2 tsp dry)
- 1/4 cup cider vinegar
- 1/4 cup honey
- 1 tbsp brown sugar
- 1 tsp Worcestershire sauce
- Heat the oven to 140C and line the roasting rack with several long pieces of foil. These should be large enough to wrap up and around the ham.
- Place the ham cut-side down in the pan.
- Use a sharp knife to score the skin of the ham into a crosshatch pattern.
- Slice long lines into the skin (not into the meat itself) and then slice back the other way to form a crosshatch pattern.
- Put it in the oven, well wrapped in foil and bake for 2 to 2 and a half hours. It won't need any attention or checking until at least 1 1/2 hours have passed.
- To make the glaze, combine the honey, butter and sugar in a pan and stir over medium heat until the sugar is dissolved and the butter is melted.
- Stir in the vinegar and Worcestershire sauce.
- Turn off the heat and set aside.
- Glaze the ham, and bake for 10 more minutes and then remove it from the oven.
- Cut the slices away from the bone and serve.
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