Ingredients
• 1/2 ham on the bone
• 150g jar ham glaze (we used Stephanie Alexander's RHCL Ham Glaze)
• 30 cloves
Method
1. Preheat the oven to 170°C.
2. Remove outer skin from ham and reserve. (Use when storing the ham, to keep it moist.)
4. Using a sharp knife, score the white fat into diamond shapes. Place ham on a rack over a roasting pan. Brush ham all over with glaze, then stick a clove into the centre of each diamond. Pour 1 1/4 (310ml) water into the roasting pan. Bake ham for 25 minutes until golden, then remove from oven and set aside. If there is residual liquid in the base of the pan, place on the stove and reduce over medium heat until syrupy. Pour over ham just before serving.
