INGREDIENTS: SERVES 8
½ leg double smoked ham (approx. 3kg)
125ml maple syrup
1.25 tbsp dijon mustard
1 tbsp apple cider vinegar
55g brown sugar
Optional – 1 tbsp whole cloves
Serve with stone fruit salad and Mr Nick’s sourdough.
Instructions:
1. Preheat oven to 180C fan forced and line a large roasting pan with baking paper.
2. Using a small sharp knife, cut around ham shank 10cm from end then run knife around edge of ham. Gently lift rind off in 1 piece. Score fat in a diamond pattern and place ham in a prepared pan.
Optional – stud centres of diamonds with cloves.
3. Combine maple syrup, mustard, vinegar and sugar in a bowl and brush half the mixture over ham. Pour 250ml water into pan.
4. Roast, basting with remaining mixture every 15-20 mins for 1 hour and 30 mins or until golden.
5.Set aside for 20 mins to rest.
