December 2025

INGREDIENTS:

100g (1/2 cup, firmly packed) brown sugar
80ml (1/3 cup) maple syrup
80ml (1/3 cup) honey
1 tbsp dijon mustard
1 (about 4kg) Half-Leg Ham, on the bone
Whole cloves, to stud

METHOD:

1. Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.

2. Preheat oven to 170C. 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.

3. Reserve one-quarter of the glaze for serving. Brush one-third of the remaining glaze over the top and front surface of the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 10 minutes or until heated through and golden (If your ham is getting more golden at the back faster make sure to turn your ham for even coloured glaze). Pour over reserved glaze to serve.

ENJOY!