From Linda Graham
(a Cochran's customer)
100 g (1/2 cup, firmly packed) brown sugar
80 ml (1/3 cup) maple syrup
80 ml (1/3 cup) honey
1 Tbsp. Dijon Mustard
1 (about 8kg/17+ lbs.) whole leg ham on the bone
Whole cloves, to stud – optional (difficult to remove after baking and leaves a strong taste)
Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.
Simmer ham for 20-30 minutes and drain completely prior to baking.
Preheat oven to 170C. Line a large baking dish with 2 layers of non-stick baking paper.
Place an oven shelf in the lowest position. Remove all other shelves.
Use a short knife to cut around the shank of the ham, about 10cm from the end. Run the knife under the rind 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 (optional). Transfer to prepared dish.
Brush one-third of the glaze over the ham.
Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.