Ham with maple mustard glaze
1 hr 20 min
1 hr 5 min
Deli-sliced leg ham
3000 g, (Buy 5kg leg of ham on the bone)
1 large, juiced into 1 cup (250ml) freshly squeezed juice
½ cup(s), (125ml)
Fresh bay leaf
- Preheat oven to 180°C. Using a sharp knife, cut through skin around shank end of ham. Run your thumb underneath rind to separate it from fat. Peel it back and remove rind. Use your fingertips to loosen skin and lift off ham, leaving fat behind. Using a sharp knife, trim fat, leaving a thin, even layer on surface. Use a small sharp knife to score lines in fat. Place in a large baking dish.
- Place juice, syrup and mustard in a medium saucepan. Whisk to combine. Add cinnamon stick and bay leaf and bring to the boil. Cook over medium-high heat for 5 minutes or until reduced and slightly syrupy.
- Brush ham with half the glaze and bake for 30 minutes. Baste with more glaze and bake for a further 30 minutes or until golden brown, basting every 10 minutes.
- Remove from oven and stand for 10 minutes. Carve ham into thin slices to serve.