Curtis Stone’s Maple Glazed Ham

Method

1. Preheat oven to 180°C (160°C fan-forced).
2. Run a small sharp knife down the back of the ham. Using your fingers, gently separate skin from fat. Remove and discard skin. Run knife over fat to lightly score all over in a diamond pattern. Place ham in a baking dish with the carrots, celery, onion and ½ cup (125ml) water. Cover dish with foil. Bake for 1½ hours.
3. Meanwhile, to make the maple glaze, heat a medium saucepan over medium heat. Add the butter and swirl to melt for 3 mins or until butter has stopped foaming and is light golden brown. Stir in the maple syrup, mustard, orange juice and lime juice. Bring the mixture to a simmer and cook for 3 mins. Remove from heat. Stir in the ginger. Set aside.
4. Brush some of the glaze over ham. Bake ham, basting with glaze every 15 mins, for 1 hour or until warmed through and evenly caramelised.
5. Set ham aside for 20 mins to rest. Carve ham and serve with remaining glaze.