Maple honey mustard glazed ham

Let this honey-glazed ham decorated with aromatic herbs double as your Christmas table centrepiece before carving thick slices.

• 100g (1/2 cup, firmly packed) brown sugar
• 80ml (1/3 cup) maple syrup
• 80ml (1/3 cup) honey
• 1 tablespoon Dijon mustard
• 1 (about 8kg) whole leg ham, on the bone
• Whole cloves, to stud

Energy 1175kJ	Fat saturated 3.50g
Fat Total 11.00g	Carbohydrate sugars g
Carbohydrate Total 10.00g	Dietary Fibre g
Protein 35.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

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

2. Step 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. Step 3

   Brush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.

Swap it: For a different flavour, make a cranberry & orange glaze. Stir 2 x 275g jars Cranberry Sauce, 125ml (1/2 cup) fresh orange juice and 125ml (1/2 cup) port in a saucepan over low heat until combined. Strain through a fine sieve into a jug. Brush over the ham in step 3.