Prep Time: 20 minutes
Cook Time: 1 Hour 30minutes
Leg of Ham (bone in) (8 kg) – 1 ea
Garlic powder – 1 tbsp
Smoked Paprika – 1 tbsp
Brown Sugar, firmly packed - 1/2 cup
Maple Syrup - 1/3 cup
Honey - 1/3 cup
Grainy Dijon Mustard - 3 tbsp
Cinnamon powder - 1/2 tsp
Nutmeg - 1/4 tsp
Whole Cloves - to stud
1. Stir all the ingredients together except the ham and the cloves.
2. Preheat oven to 170C. Line a large baking dish with non-stick baking paper. Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to prepared dish.
3. Brush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.