Ingredients

1/2 cup brown sugar, firmly packed
1/3 cup sugar free maple syrup
1/3 cup honey
1 tablespoon Dijon mustard
8kg whole leg ham, on the bone
Salad, to serve

Method

1. Preheat oven to 170ºC. 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.
2. In a small bowl mix sugar, maple syrup, honey and mustard until the sugar dissolves.
3. 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.
4. Score the fat in a diamond pattern, about 5mm deep. Transfer to prepared dish.
5. Brush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.Serve with 1.5 cups of salad.

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