Ingredients

• 100g (1/2 cup, firmly packed) brown sugar
• 80ml (1/3 cup) maple syrup
• 80ml (1/3 cup) honey
• 1 tablespoon Dijon mustard
• 1 (about 8kg) whole leg ham, on the bone
• Whole cloves, to stud

Directions

1. 1. Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.
2. 2. Preheat oven to 170C. Line a large baking dish with 2 layers of non-stock baking paper. Place an oven shelf in the lowest position. (Remove all other shelves)
3. 3. Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around the edge of the ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to the prepared dish.
4. 4. Brush one-third of the glaze over the ham. Bake, brushing the glaze every 25 mintues, for 1 hour 30 minutes.
5. 5. Carve and devour.