Maple Honey Mustard Glazed Ham
Not only is this ham incredibly easy but it is incredibly beautiful and there are a number of other reasons why I love this ham so much:
FREEZE FOR LUNCH BOXES
I often cook this ham and cut it all up, and freeze in between layers of baking paper. It lasts a long time, is much cheaper than buying the expensive pre-cut possibly highly processed ham at the supermarket and it has a lot more flavour.
I always cook one up before we go camping for the weekend as we usually go with friends and plenty of children, its big enough to share and use it in salads and rolls.
It is actually our favourite Christmas ham and will be yours too.
100 g (1/2 cup, firmly packed) brown sugar
80 ml (1/3 cup) maple syrup
80 ml (1/3 cup) honey
1 tbs Dijon mustard
1 (about 8kg) whole leg ham, on the bone. Don’t stress too much about the size, I often buy much smaller and use what baste I need.
Whole cloves to stud
- Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.
- Preheat oven to 170ºC. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves. Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to prepared dish.
- Brush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes. Keep a really good eye on your ham at the end. I actually turn the oven up to get a bit of crispiness and a rich colour, but ham can go black very quickly. I also have got into habit of taking out the cloves just before this stage, if you get a little bit of dark colour it may be hard to see the cloves and eating a clove is not a very nice experience!!!!
Leave a Comment