Aunty Pru’s Capilano Honey Mustard Glazed Ham

Ingredients

1. Combine all glaze ingredients in a small saucepan and heat gently until sugar has dissolved. Set aside.
2. Adjust oven to remove all shelves except one, placing in lowest position of oven. Preheat oven to 180°C (fan-forced). Line a large roasting tray with 2 layers of baking paper.
3. To prepare ham, remove rind by cutting a semi-circle around the hock, then run knife under the skin to lift, running your fingers between the rind and fat to remove, then trim excess fat. Wrap the ham hock in baking paper then aluminium foil.
4. Use a sharp knife to score fat in a diamond pattern, about 5mm deep, then stud the middle of each diamond with a clove. Transfer to prepared tray and brush with honey mustard glaze, using approximately 1/3 of the mixture. Bake for 90 minutes, brushing with glaze every 25 minutes until golden and caramelised.
5. Allow to cool slightly, then decorate the hock with fresh herbs or native eucalypt leaves and twine for an elegant table centrepiece.
6. Tip: For a deeper, more caramel flavour try Capilano Floral Manuka Honey for this recipe.

Used in this recipe