• 1 leg ham (8-10kg)
• cloves, to stud
• rosemary, thyme and bay leaves to garnish

          Glaze Ingredients

• 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
  
  

Method

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.