Cook and Prep Time: 2 hr 30 mins
4.5kg Ham leg, bone in
3/4 cup (185ml) maple syrup (sub honey)
3/4 cup (165g) brown sugar , packed
3 tbsp Dijon mustard
2 tsp salt
- Take ham out of fridge 1 hour prior. Preheat oven to 170°C (150°C fan). Arrange shelf in lower third so the ham will be sitting in the centre of the oven (rather than in top half of oven).
- Place the Glaze ingredients in a bowl and mix until combined – use whisk if needed.
- Run small knife around bone handle, down each side of the ham, and under the rind on the cut face.
- Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen while pulling the rind back. Use knife if needed to slice off any residual rind.
- Lightly cut 2.5cm diamonds across the fat surface of the ham, about 75% of the way into the fat. Avoid cutting into the meat.
- Place the ham leg on a baking tray lined with foil and a wire rack, so the ham isn’t touching the bottom of the tray.
- Brush / spoon half the glaze all over the surface and cut face of the ham (don’t worry about underside, glaze drips down into pan).
- Pour the water in the baking dish, then place in the oven.
- Bake for 1.5 – 2 hrs, basting very generously every 30 minutes with remaining glaze, or until sticky and golden.
- Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving – as the glaze in the pan cools, it thickens which means it “paints” the ham even better – but be sure to save pan juices for drizzling.
SERVING AND PRESENTATION TIPS
Sauce: Use pan juices as the sauce – it’s loaded with flavour. Drizzle sparingly as the glaze flavour is intense! Note juices need to be warm for drizzling, it thickens when cooled. Thin slightly with water if required.
Presentation: Wrap handle with baking paper and ribbon if desired. Cover serving platter with lots of green fluffage, then place ham on.
Storing: Will keep for at least a week in the fridge if properly stored using a water-vinegar soaked ham bag or pillowcase. Otherwise freeze.