PEPPER BERRY HONEY & MAPLE SYRUP GLAZED HAM

Serves: 10

INGREDIENTS

6 teaspoons of Ground Pepper Berry

100g (1/2 cup, firmly packed) brown sugar

80ml (1/3 cup) maple syrup

80ml (1/3 cup) Wellington Apiary Hobart Honey

1 tablespoon seeded mustard

1 (about 8kg) whole leg ham (on the bone)

METHOD:

Stir the pepper berry, sugar, maple syrup, honey and seeded mustard in a bowl until the sugar dissolves.

Preheat oven to 170C. Line a large baking dish with 2 layers of non-stick baking paper.

Place an oven shelf in the lowest position. Remove all other shelves.

Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep.

Transfer to a prepared dish.
Brush one-third of the glaze over the ham. Bake, and then brush again with the glaze every 25 minutes, for 1 hour 30 minutes.

Recipe courtesy of Me, Abby McKibben (it’s a combination of all the best recipes i’ve ever found that i’ve tried and tested over the years and have evolved to this!)