BAKED CHRISTMAS HAM WITH MAPLE SYRUP & CLOVE GLAZE

SERVES 12

See Extract, page 96, for tips from our butcher, Anthony Puharich, on how to store your cooked ham.

1 whole leg ham on the bone (about 7kg) 20g whole cloves 1 firmly packed cup (250g) brown sugar 2 tbs English mustard 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) maple syrup

Preheat the oven to 180°C. Grease a baking tray and line with baking paper.

From the end opposite the hock, remove the skin from the ham, leaving the fat in place. Score the skin around the hock to release. Using a small, sharp knife, score the fat in a criss-cross pattern without cutting through to the meat. Insert a clove in the centre of each diamond. Place on prepared tray and bake for 30 minutes or until the fat starts to turn light brown.

Meanwhile, to make glaze, combine sugar, mustard, vinegar and maple syrup in a saucepan over medium-high heat and cook, stirring constantly, until sugar is dissolved. Remove from heat. Continue to bake the ham, brushing with glaze every 10 minutes, for a further 45 minutes or until caramelised. Reinsert any cloves that have fallen out. Rest ham, loosely covered with foil, for 15 minutes before carving.