PREP: 20MINS | COOK: 2 1/2 HRS | SERVES: 8 – 10


Half Leg Ham (approx 5kg)

1 Carrot cut into quarters

1 onion cut in half

1/2 Cup (125 ml) water


1 cup (250ml) S&W Maple Syrup

100g butter, chopped

1/3 cup (95g) Dijon mustard

1/3 cup (80ml) orange juice

1/4 cup (60ml) lime juice

3 tsp finely grated ginger


Preheat oven to 180°C (160°C fan-forced). Run a small sharp knife down the back of the ham. Using your fingers, gently separate skin from fat. Remove and discard skin. Run the knife over fat to lightly score all over in a diamond pattern. Place ham in a baking dish with carrot, onion and 1⁄2 cup (125ml) water. Cover the dish with foil. Bake for 11⁄2 hours.

Meanwhile, to make the maple glaze, heat a medium saucepan over medium heat. Add the butter and swirl to melt for 3 mins or until butter has stopped foaming and is light golden brown. Stir in the maple syrup, mustard, orange juice and lime juice. Bring the mixture to a simmer and cook for 6 mins. Remove from heat. Stir in the ginger.

Discard the foil and brush some of the glaze over the ham. Bake ham, basting with glaze every 15 mins, for 1 hour or until warmed through and evenly caramelised. Discard the vegetables.

Set ham aside for 20 mins to rest. Carve ham and serve with remaining glaze.