sally loudon's glazed ham

ingredients for glaze
1 ham (see preparation below)
1/3 cup brown sugar
1/3 cup honey
1T Dijon mustard
1T mustard seeds
1T clove powder

equipment
1 large roasting pan
aluminium foil
baster

method

to prepare ham: gently remove skin leaving as much fat on as possible. This is best done by gently inserting fingers under edge of skin & working it back. Using a long knife (a ham knife is perfect for this!) lightly score the fat in a criss cross or diamond pattern.

Place ham, fat side up in a heavy baking dish on a rack. Pour 2-3 cm depth of hot water in the bottom. Make a tent of foil over the ham and steam for 20 minutes in a 180 degree oven. This will open the scoring. Remove from the oven and remove foil.

to glaze: mix all ingredients together in a bowl. Spread a quarter of the mixture over the scored fat. Bake ham, uncovered, for 10 minutes. Spread another quarter of the glaze over the ham and return to the oven for 10 minutes. Continue glazing the ham every 10 minutes until all the glaze is used. Cook 1 - 11/2 hours total or until the ham is a lovely dark golden colour. Serve hot or cold.