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- 1 leg ham (8-10kg)
- cloves, to stud
- rosemary, thyme and bay leaves to garnish
- 400ml apple cider
- 140g Dijon mustard
- 120ml maple syrup
- 300g brown sugar
- 3 cinnamon sticks
- 1 inch piece of ginger, roughly sliced
- 80ml apple cider vinegar
- 1 orange zest
Carefully remove the skin from the ham and score the fat into diamonds/squares. Stud each square with a whole clove. Combine glaze ingredients in a saucepan & reduce until a syrup consistency. Baste ham with glaze and place in a hot oven 170°C with a tray of water at the base of the oven. Cook for 1.5-2 hours basting regularly until golden and delicious. Garnish with fresh herbs and enjoy hot or cold.