Serves 12

Prep: 20 mins | Cooking: 1 hour

Ingredients

5.5kg full leg ham (bone-in)
2 tbs whole cloves
2 oranges, juiced
1 cup (350g) honey
1 cup (250ml) olive oil
1/4 cup (70g) Dijon mustard
12 dried bay leaves

Method

1. Preheat oven to 190°C. Place the ham on a clean work surface. Use a small sharp knife to cut through the rind 8cm from the shank. Run a thumb under the rind to separate from the fat. Peel back, sliding your fingers under the rind to remove. Score the fat, diagonally, at 1.5cm intervals to form a diamond pattern (don’t score the fat too deeply as it can slide off during cooking). Push 1 clove into the centre of each diamond.

2. Transfer the ham to a large roasting pan. Pour orange juice over the ham. Add 1/3 cup (80ml) water to the base of the pan.

3. Combine the honey, oil and mustard in a small bowl. Brush thickly over the ham. Bake for 45 mins, basting with pan juices occasionally.

4. Push 1 clove into each bay leaf and attach to the ham. Brush ham with pan juices and bake for a further 15 mins or until the glaze is a deep brown. Add a little more water to the pan if juices evaporate too quickly. Transfer the ham to a large serving platter.

To serve

Remove cloves and bay leaves. Discard. Cut ham into slices to serve.

See this recipe and more at Coles website.