Made with just 6 ingredients, Lisa’s best ham glaze recipe is a Christmas winner.
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Combine the sugar, syrup, honey, vinegar and mustard in a saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until sugar dissolves. Use mixture to glaze your Christmas ham (see tip below).
To prepare a 8.5kg full leg ham for glazing, use a small sharp knife to cut through the rind, starting about 10cm from the shank, down the length of the ham. Run a thumb under the rind to separate it from the fat. Peel the rind back, sliding your fingers underneath it to remove it from the fat Score a diamond pattern across the ham at 15-20mm intervals. Place the ham on a wire rack in a roasting pan. Brush with one-quarter of the glaze. Wrap the shank in foil. Bake, basting with remaining glaze every 15 mins, for 1 1/4 hours or until the ham caramelises and is golden brown.
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