INGREDIENTS
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100g (1/2 cup, firmly packed) brown sugar
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80ml (1/3 cup) maple syrup
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80ml (1/3 cup) honey
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1 tbsp dijon mustard
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1 (about 8kg) whole leg ham, on the bone
Whole cloves, to stud
METHOD
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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.
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Brush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.
