BEST GLAZE RECIPE
TIP - For best results prepare and glaze the ham the night before
1 x 8-9kg leg ham
½ Cup of Apricot Jam (Barkers Jam is recommended)
1 cup soft brown sugar
½ cup of Dijon mustard and or hot English mustard
Cloves, to decorate (optional)
Preheat oven to 180°C. Cut around the shank of the ham, then gently using your fingers, remove skin from ham, leaving fat layer. Score into diamonds to decorate, not cutting all way through.
Decorate with cloves, by placing into centre of each diamond.
Mix Apricot Jam, Brown Sugar and mustard into a paste and spread generously over the ham.
Place ham onto a roasting pan, using the discarded skin/fat as a bed for the ham.
Turn your oven down to 170°C and cook ham for 1hour re-glazing several times throughout until golden, glazed and sticky.