Avoid stress this Christmas by following these simple steps to create the perfect festive ham.
Prep: 25 minutes
Cooking time: 1.10
1 1/2 cups brown sugar
1 tablespoon dijon mustard
1/3 cup brandy
8kg leg of ham
Whole cloves, to decorate
Place oven shelf in lowest position. Preheat oven to 180C/160C fan-forced.
Combine 1 cup sugar, mustard, brandy and 1/2 cup cold water in a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Bring to a simmer. Simmer for 5 minutes or until thickened slightly. Remove from heat. Set aside.
Meanwhile, using a small sharp knife, cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind. Discard. Score the fat in a diamond pattern. Stud 1 clove into the centre of each diamond to decorate. Wrap the shank end in foil to prevent it from burning. Place ham on a large wire rack in a large roasting pan.
Brush 1/4 of the glaze over top of ham. Sprinkle half of the remaining sugar over ham and press to form a crust. Bake for 15 minutes. Drizzle with more glaze (do not brush the glaze on or it will lift the sugar from the ham). Bake for 30 minutes, drizzling with more glaze halfway during cooking. Sprinkle ham with remaining sugar (without pressing) and drizzle with remaining glaze. Bake for 15 minutes or until ham is golden and caramelised. Stand for 15 minutes. Serve.