| Preparation | 20 mins |
| Cook | 1 hr and 30 mins |
| Serves | 25 |
Ingredients
- 100g brown sugar
- 80mL maple syrup
- 80mL honey
- 1 tbsp Dijon mustard
- 8kg leg ham, on bone
- Cloves to stud
Method
Step 1
Stir the sugar, maple syrup, honey and mustard in a medium mixing bowl until the sugar has dissolved.
Step 2
Preheat the oven to 180°C. Line a large salt&pepper baking dish with 2 layers of non-stick baking paper. Place the oven shelf in the lowest position, ensure during this step that all other shelves are removed.
Step 3
Using a sharp knife, cut around the shank of the ham, make sure this is about 10cm from the end.
Step 4
Run a knife under the rind around edge of ham.
Step 5
Gently lift the rind off in 1 piece, you can do this by running tour fingers between the rind and the fat for easy lift.
Step 6
Score the fat in a diamond pattern about 5mm deep. Stud the centres of the diamond with cloves. Transfer to the baking dish.
Step 7
Brush one third of the glaze over the ham. Bake, brushing with glaze every 25 minutes for 1 hour 30 minutes.
Step 8
Remove from the oven, serve on your Arcata Platter Black.
