Beer, Brown Sugar and Mustard Glazed Ham

It's that time of year where you are tossing up where to source the perfect ham for Christmas lunch. Borrowdale, a Queensland based supplier of Australia's only carbon neutral hams, is a must have on the Christmas table and we have some delicious glazing recipes to share with you. 

To guarantee each ham receives the time and care needed in order for that quality Christmas taste they are made in small batches. Each ham is cured using a traditional recipe and genuine Beechwood smoke, bringing to life an authentic artisan flavour. 

To further enhance your Christmas hams flavour, Borrowdale has a selection of delectable glazing recipes to satisfy the whole family's appetite this festive season. 

Serves: 18
Prep Time: 30 Mins
Cook Time: 1 Hr 15 Mins 

Ingredients1 x 8-10kg ham leg, rind removed
Cloves, for studding (about 50)
A selection of mustards, to serve

Beer, Brown Sugar & Mustard Glaze:
375ml bottle dark ale
½ cup brown sugar
2 tablespoons Dijon mustard
1 tablespoon golden syrup

Method
Preheat oven to 180˚C/160˚C fan-forced. Meanwhile, using a sharp knife, score the ham fat (not the flesh) in a honeycomb pattern at 2cm intervals. Wrap the hock in foil (this prevents it from burning).
Place ham on a greased rack in a large baking pan lined with foil (see tip in 'General Information' tab).
To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20 minutes or until reduced by a half.
Brush the ham fat a few times to evenly coat with the glaze. Roast, brushing with remaining glaze occasionally, for 1 hour or until ham is golden and caramelised. Set aside to cool for 30 minutes.
Slice and serve warm or cold with a selection of mustards.