Honey glazed leg of ham

Combine honey, mustard, brown sugar and 2 tablespoons boiling water in a medium bowl. Whisk until combined.

Preheat the oven to 180°C. Lightly grease a large wire rack over a roasting pan lined with foil or baking paper.

Score through the ham rind about 15cm from the shank end of the leg. To remove the rind, run your thumb around the edge of the rind just under the skin. Start pulling the rind from the widest edge of the ham; continue to pull the rind carefully away from the fat up to the score line. Remove the rind completely. (Reserved rind can be used to cover the cut surface of the ham to keep it moist during storage.)

Using a sharp knife, score across fat at 1cm intervals across the ham, cutting just through surface of the top fat. Do not cut too deeply or the fat will spread apart during cooking.

Place the ham on the rack in the pan; pour 2 cups water into the dish. Cover shank end with foil. Brush ham liberally with some of the glaze.

Bake ham for 1 hour 15 minutes or until evenly browned all over, rotating the dish and brushing every 20 minutes with the glaze during cooking, and adding extra water to pan if needed.

Transfer ham to a large platter, remove foil from the shank and wrap in baking paper and tie with a ribbon.