This drying step helps the glaze stick and caramelise evenly. | If it colours too quickly, loosely tent with foil for the final part. | Do not wrap tightly or the glaze will soften. | Tips for bigger hams (2 kg+): Always simmer first, never try to roast from raw; Do not increase oven temperature to chase colour; Use more glaze, but apply it thinner and in layers; Trust the thermometer, not the clock; Bigger joints benefit from a longer rest, up to 20 minutes. | Make-ahead advice: This ham is excellent cooked the day before; Cool uncovered for 30-40 minutes; Wrap tightly and refrigerate overnight; Serve cold or bring to room temperature; If reheating, do so gently at 160°C for 10-15 minutes.