Ingredients

Ingredients

• 1 leg of ham (approximately 5 kg)

Glaze

• 200g apricot jam
• 100g soft brown sugar
• 1tsp hot English mustard
• 1tsp seeded mustard
• 1tsp Dijon mustard
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 75ml golden rum

to serve (optional)

• Peaches, halved or quartered
• Olive oil
• Bay Leaves
• Lemon Thyme

Method

1. Preheat the oven to 175C.
2. Run you knife around the knuckle at the foot of the ham. Carefully starting from the top remove the skin from the ham by pulling it away from the fat. Leaving a thin even layer of fat on the ham.
3. Score the fat widthwise at .5mm to 1cm intervals, being careful not to cut into the meat.
4. Place the ham in a roasting tray lined with baking paper.
5. Glaze: Place all the glaze ingredients in a small saucepan over a moderate heat. Stir until the sugar dissolves. Remove from the heat.
6. Generously brush the ham with the glaze. Any remaining pour over. Place in the preheated oven and leave to cook 1-2 hours (dependent on size 5kg and under 1-1 1/2 hours while 10kg 2 hours), Baste every 20 minutes. I like to rotate the ham for an even colour. If the ham is cooking to quickly reduce the temperature slightly and/or cover with foil.
7. Remove from the oven when a rich golden brown. Serve hot or cold. Store in the fridge covered with baking paper.

To serve

1. Preheat a barbecue. Lightly coat peaches with a little olive and barbecue cut sides down until charred.
2. Tie some bay leaves and lemon thyme at the knuckle end of ham with kitchen string. Place the ham on large plate surrounded by Barbecued Peaches