Christmas Baked Ham

Ingredients

2-4kg leg or shoulder of ham, on the bone
1 x 40g pkt whole cloves
125ml (1/2 cup) maple syrup
2 tbs Dijon mustard
300mls Soy Sauce

Method

Preheat oven to 180°C. Line a roasting pan with foil. Use a small knife to cut around ham shank in a zigzag pattern, about 10cm from the end. Run a knife under the rind, around the edge of the ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Wrap the rind in a damp tea towel and place in the fridge (the rind can be used to cover any leftover ham when storing). Score fat in a diamond pattern. Stud the centres of diamonds with cloves. Place in the prepared pan.

Combine the maple syrup and mustard in a small bowl. Brush the ham evenly with the maple-syrup mixture.

Bake in oven, basting occasionally with pan juices, for 1 hour or until golden brown. Set aside for 2 hours to cool.

Carve baked ham into slices to serve.

Notes

You can make this recipe up to 2 days ahead. Cover with a tea towel or place in a cloth ham bag and store in the fridge.