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Method
Step 1
In a saucepan, bring palm sugar or brown sugar, passionfruit juice, mustard and maple syrup to a simmer over medium heat, whisking to dissolve sugar. Cook for 1 min to blend the flavours.
Step 2
Run a small sharp knife down the back of the ham and, using your fingers, gently separate the skin from the fat. Remove the skin. Run a knife over the fat to lightly score all over in a diamond pattern.
Step 3
Preheat oven to 180°C (160°C fan-forced). In a small saucepan, add ¼ cup (60ml) of the reserved passionfruit pulp and seeds and cover with water. Bring to the boil over medium-high heat and immediately strain the seeds. Rinse seeds with cold water, removing as much membrane from the seeds as possible. Drain the seeds well and transfer to a baking tray. Bake for 8 mins or until seeds are dried out and separated from each other. Reserve the dried passionfruit seeds for serving.
Step 4
Place the ham in a roasting pan and lightly brush all over with some of the glaze. Pour enough hot water into the pan to just cover the base.
Step 5
Cook the ham, brushing with a little glaze every 20 mins, for 1 hour 40 mins to 2 hours or until the ham is warmed through and caramelised. Press dried passionfruit seeds into the centres of the diamonds on ham. Set ham aside on a carving board for 20 mins to rest.
Step 6
Stir the remaining passionfruit pulp and seeds into the remaining glaze and transfer to a bowl. Carve the ham and serve with the glaze.
