250 ml (1 cup)apple juice250 ml (1 cup)agave syrup (see note)2 tbsphot English mustard1ham, bone in (about 8kg)4cloves, plus extra for studding4juniper berries
Preheat oven to 160C. Whisk juice, agave syrup and mustard in a small bowl. Place ham in an oven bag, add spices and half the marinade, seal bag and roast until warmed through (2-2½ hours). Remove ham from bag and, when cool enough to handle, remove skin and score fat in a crosshatch pattern. Stud with extra cloves, baste with remaining marinade and juices and roast, basting occasionally, until glazed (30-40 minutes).
Note Agave syrup, which is made from the agave plant, is available from select delicatessens and health-food shops.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.
“I love this ham recipe; it’s Mum’s. The smell takes me back to my childhood. I love the sticky, sweet flavours.” If you can’t find an oven bag large enough for the ham, place it on an oven tray and cover it tightly with foil.