Honey Mustard Ham
1 x 6kg cooked leg of ham
Glaze:
2 tablespoons grain mustard
1 cup honey
2 tablespoons finely chopped glacé ginger
2 tablespoons sweet sherry
2 tablespoons lemon juice
1. Glaze: Combine all ingredients in a small pan; stir over low heat until honey is melted and mixture boils. Remove from heat; stand for 5 minutes.
2. Make a decorative cut through ham rind, about 10cm from shank end of leg. Run thumb under edge of rind at other end of leg then, using fingers to loosen it, pull rind away from the fat. Carefully pull remaining rind away from fat until you reach the decorative cut at shank end; discard rind.
3. Make shallow cuts in one direction across fat at 1cm intervals. (Do not cut all the way through the fat or it will spread, losing the pattern during cooking.) Place ham on a wire rack in a large baking dish. Wrap shank end in foil; brush ham with Glaze.
4. Cook, uncovered, in a moderate oven, 180°C, for about 1 1/4 hours, brushing frequently with Glaze, or until browned all over.
5. Remove foil from shank.