1/2 cup Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar) (100g)
Juice of 1 orange
2 Tbsp Dijon mustard
1 cooked leg ham
Cloves (optional)
1 Tbsp Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar)

Whisk first measure of Chelsea Soft Brown Sugar, orange juice and mustard together to form a glaze.

Remove ham from the bag. Loosen the rind around the edges of the ham with a small sharp knife. Using a larger long bladed knife, remove rind in one large piece. Score the fat diagonally at 2cm intervals to form a diamond pattern. Stud with cloves, if using.

Place the ham in a large dish and pour glaze over the top to coat all over. Allow to stand in the refrigerator for 2 hours. Every 40 minutes, spoon the glaze that has pooled at the bottom of the dish over the ham. 

Preheat oven to 220°C conventional / 200°C fan forced.

Place ham fat side up onto a roasting rack set over a baking tray. Fill base with ¾ cup water.

Pour any residual glaze over the top and cook for 30-40 minutes, or until golden brown. Sprinkle with the extra Chelsea Soft Brown Sugar in the last 10 minutes of cooking, to achieve a golden brown surface.

Carve ham and serve.

Legs of ham are preserved in brine, smoked and fully cooked.

3kg ham provides 10- 15 serves, 4.5kg ham 12-16 serves, 5kg ham 15 – 20 serves, 6kg ham 18 -22 serves.

If you have an extra large ham (>6kg), you can double the quantity of glaze.