Method

• Preheat the oven to 160 degrees celsius
• Prep the ham: using a sharp knife, remove the skin of the ham leaving as much of the fat on the meat as possible
• Once started, you should be able to use your fingers to run under the skin, in order to remove it
• It should come off quite easily being that it is already cooked
• Once the skin is removed score the fat/meat with a sharp knife
• You can do a traditional crisscross pattern, or opt for thin scoring in the same direction (as pictured)
• Place in an oven dish and pour the water into the bottom of the dish
• Place in the oven for 15 minutes
• While that begins to cook, prepare the glaze
• Combine the rice malt syrup, stock, and spice mix together and whisk with a fork until it comes together
• After the first 15 minutes, remove the ham from the oven and pour over 1/3 of the glaze using a pastry brush to work it into the meat
• Place back into the oven
• Repeat 2 more times then remove from the oven
• Slice, and serve alongside the Jalapeno and Apricot Mustard
• Enjoy!