The perfect addition to any Christmas lunch or dinner!
Note: This reipe is for a half leg of ham 5-6kg if you are making a whole leg ham you will need double the glaze mixture, you want to have extra rather than not enough.
Ingredients
- 100g brown sugar
- 1/3 cup maple syrup
- 1/3 cup honey
- 1 tbsp dijon mustard
- 1 whole or half leg ham, on the bone (about 5-6kg)
Instructions
- Preheat the oven to 150°C and arrange one oven rack to the lowest setting. Remove any packaging from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
- Line a baking tray or dish with foil or baking paper. Make sure it overlaps the sides of the tray.
- Remove the rind from the ham (golden, brown skin)Underneath there is a white layer of fat make sure you don’t remove any of this. Using a sharp knife lightly score 2.5cm wide diamond pattern over the whole ham,don’t cut further than half a centermeter deep.
- Place the ham on the baking tray and pour 1/3 cup of water into the base of the pan and cover the ham with two pieces of foil and set a timer and bake for 30 minutes.
- In small pot over a low heat stir together the sugar, maple syrup and honey until its all melted, add in the mustard and remove from the heat when all combined. Allow it to cool.
- After the timer has gone off remove the ham from the oven and turn up the temperature to 220°C. Remove the foil pour 1/3 of the glaze all over the ham, and brush into all cuts, place back in the oven. Bake for another 30 minutes remove at each 15 minuete mark and brush with another 1/3 cup glaze. The ham should be forming a golden brown crust.
- Remove the ham from the oven and rest for 15 minutes. Remove the foil and slice up and serve.
- Enjoy!
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