Traditional honey roasted ham

Method

1. Preheat oven to 170°C.
2. Skin the ham carefully leaving as much fat as possible attached to the meat and score the fat into diamonds about 4 cm across. Stud each diamond with whole cloves. Place ham in foil lined pan or a Multix roasting pan. Sprinkle the ham with cinnamon and mace then drizzle with honey and finally sprinkle with the dark brown sugar.  Cover the knuckle/shank with Multix Alfoil to prevent it burning. Pour the water into the bottom of the roasting pan. Cover in Multix bake and Alfoil and bake in the preheated oven for 1 hour. Then remove the foil and bake and baste ham every 15 minutes with the honey glaze for another hour or until dark golden and fragrant. Remove from oven and let it rest covered in Alfoil for up to 30 minutes before serving. This ham can be served hot or cold.

Tip: How to carve your ham, place your ham on a stand or cut a thin slice from underneath the ham so it sits flat on a cutting board. Start cutting at opposite end to the knuckle/ shank bone. Using a carving knife and fork, carve straight down to the bone so each slice gets a bit of the outside glaze.