Directions

1. Heat the glaze ingredients on a low heat until dissolved and well combined. I do this a day or two before so the spices can infuse the honey.

2. When you’re ready to cook, carefully cut the skin around the hock and down the sides, around the bottom. Push your thumb or fingers under the skin trying to keep the fat on the ham. Slowly peeling it back. Keep the skin in a ham bag (or old pillow case) that has been dampened with cold water and a splash of vinegar.
3. Score the fat with a shallow cut criss-cross fashion, without cutting into the flesh.
4. Heat a hooded BBQ or the oven to 180C

5. Pop the ham in a deep tray and fill the tray with water, about 2 inches, and top it up if it dries out.

6. Cook the ham for about 30 minutes per kilo at 160-180C with the hood down and outside flames only if using the BBQ.

7. When there’s 30 minutes to go, turn the heat up to 200-220C.
8. Pour the glaze over the ham and brush into the cracks
9. Cook until golden and use a meat thermometer to check meat is 60C
10. Carve off what you need.
11. Store in the ham bag with the skin over the cut side of the ham to keep fresh for days.