Photography Chris Warnes / Styling John Mangila
Ingredients
Method
1.
Put mustard seeds, allspice, coriander and cardamom in a medium saucepan over a medium heat and cook, stirring, for 2 minutes until fragrant. Add juice, sugar and syrup and stir until sugar dissolves. Bring to the boil and boil for about 20 minutes or until thick and syrupy. Set aside to cool and thicken. This can be made up to 1 week ahead and kept at room temperature. seeds, allspice, coriander and cardamom in a medium saucepan over a medium heat and cook, stirring, for 2 minutes until fragrant. Add juice, sugar and syrup and stir until sugar dissolves. Bring to the boil and boil for about 20 minutes or until thick and syrupy. Set aside to cool and thicken. This can be made up to 1 week ahead and kept at room temperature.
2.
Preheat oven to 160°C. Make a cut around the shank of ham about 8cm in from the end. Cut around rind at the widest end. Insert fingers under rind and rub across ham between rind and fat, peeling back rind until you reach shank. Remove rind and discard.
3.
Use the tip of a sharp knife to score fat in 1.5cm slices across top of ham. Pour a 1cm layer of water in the base of a large roasting dish. Place ham on a rack in roasting dish. Spread a third of the glaze over fat layer. Cover shank with foil.
4.
Roast for about 1 hour, brushing with glaze twice during cooking. Increase temperature to 180°C, brush with pan juices and cook for about 25-30 minutes or until golden. Stand for 15 minutes before carving.
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