PINEAPPLEMUSTARD GLAZED HAM

SERVES 16 PREP 10 MINS COOK 1 ¼ HOURS

F 6kg cooked leg of ham PINEAPPLE-MUSTARD GLAZE F ¼ cup Dijon mustard F 2/ cup firmly packed 3 brown sugar F 1/ cup pineapple juice 3 F 1 tsp chilli powder

1 Using a sharp knife, cut through the ham rind about 10cm from the shank end of the leg. Remove rind from ham by sliding your hand between the rind and the fat layer. Reserve rind (see tip). Score across the fat in lines at 1cm intervals, cutting lightly through the surface of the fat (not the meat). 2 PINEAPPLE-MUSTARD GLAZE In a medium bowl, combine all ingredients.

3 Preheat oven to moderate, 180°C.

4 Place ham in a large deep baking dish. Wrap shank in foil. Brush ham with half the glaze. Bake 30 mins. Brush with remaining glaze and bake a further 40-45 mins until caramelised.

5 Cover loosely with foil to rest, 15 mins. Slice to serve.