Prepare the ham

Preheat oven to 180˚C bake or 160˚C fan-forced. Meanwhile, using a sharp knife, score the ham fat (not the flesh) in a honeycomb pattern at 2cm intervals. Wrap the hock in foil (this prevents it from burning).

Place ham on a greased rack in a large baking pan lined with foil.

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Glaze and serve

To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20 minutes or until reduced by a half.

Brush the ham fat a few times to evenly coat with the glaze. Roast, brushing with remaining glaze occasionally, for 1 hour or until ham is golden and caramelised. Set aside to cool for 30 minutes.

Slice and serve warm or cold with a selection of mustards.

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Tips

For ease use a large disposable foil roasting dish.

‍If the glaze thickens on standing, warm the glaze over low heat so it spreads easily over the ham