Ginger beer glazed ham


1 leg ham (about 7kg)
750ml ginger beer
2 tbsp hot English mustard
55gm (1/4 cup) rapadura sugar
2 tbsp cider vinegar
1 tsp finely crushed green peppercorns
pinch of ground ginger
cloves to decorate in the scores


Preheat oven to 180C
Combine ginger beer, English mustard, rapadura sugar, cider vinegar, peppercorns and ginger in a saucepan over medium heat and reduce until thickened slightly (20-30 minutes). Set aside.
Peel back skin from the ham, being careful not to tear the fat. Remember it is the fat that we want to keep on the ham. Use a sharp knife to score around the shank, then detach the skin and reserve (use it to cover leftover ham to help prevent it from drying out).
Score the fat (not the flesh) evenly with a small sharp knife, maintaining an even depth all over. You can either score in a crisscross pattern to form diamonds or in parallel lines, pierce some whole cloves for decoration and subtle flavour into the scores.
Place ham in a large roasting pan with a cup of water, pour glazing mixture over it and baste occasionally.Bake until sticky, golden and warmed through (1 – 1.5 hours). Rest for 30 minutes before carving.