|Cured leg of ham||7 Kilogram|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Dry mustard||2 Teaspoon|
|Clear honey||1⁄2 Cup (8 tbs)|
|Peach nectar/Apricot nectar||1⁄2 Cup (8 tbs)|
Cut a scallop or Vandyke pattern around thick end of ham shank and ease skin away from fat. Turn ham over and ease away rest of skin which should come off in one piece. Place ham fat side uppermost, on a rack in a roasting tin containing 3.5cm of water. Cover tin with foil, making it as airtight as possible, and bake in a preheated moderately slow oven 160C (325F) for 2 hours. Remove from oven and pour off liquid in tin. Score fat with 5mm deep diagonal cuts, first one way, then opposite way to form a diamond pattern. Mix sugar, mustard and honey together and using a brush spread half the mixture over ham. Stud every second diamond with a clove. Mix remaining glaze with nectar. Increase oven temperature to hot 200C (400F) and bake ham for a further 30-40 minutes, basting it every 10 minutes, adding more nectar if necessary. Serve warm. Serves 20-25.
VARIATIONS Apply any one of the following glazes in the same way as in the preceding recipe and continue baking. Cider Glaze: Combine 1 cup firmly packed brown sugar with 1 cup apple cider and spread over ham. Use extra V2 cup apple juice for basting. Marmalade Glaze: Combine 1 cup orange marmalade with 1/4cup cider vinegar and 1/4teaspoon nutmeg and spread over ham. Use V2 cup orange juice for basting. :A 7.5kg ham will serve about 30 people. If you are serving other meats, take this into account so one ham is sufficient for 40 guests; however a second ham will be necessary for over 40 guests. This can be carved in the kitchen ready to be brought in arranged on platters.