Glazed ham with wholegrain mustard

  1. Preheat oven to 170 degrees. Line roasting dish etc with two layers of non-stick baking paper and place ham on top.
  2. Remove rind in one piece leaving fat intact then score shank of ham about 7-10cm in from end, approx 5cm x 5cm and put a clove inside each diamond.
  3. Mix remaining ingredients together and brush 1/3 onto ham before cooking.
  4. Cook for 20 minutes per kg, basting with remaining glaze periodically until glaze finished. Ham should be brown and warmed through.
  5. Optional: top ham with pineapple rings before basting.

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