Lynne Mullins' Baked Ham

LYNNE MULLINS’ BAKED HAM
 

1 leg of ham

cloves

one quarter cup dry sherry

3 tbsp Dijon mustard

1 tbsp Chinese five spice powder

1 1/2 cups brown sugar

2-2 ½ cups pineapple juice or apricot nectar

 

Pre-heat oven to 150C.

Cut skin from ham and peel back carefully leaving a layer of fat on ham. Score fat with a sharp knife. Press cloves into fat in a diagonal pattern. Pour sherry evenly over ham.

Rub mustard over fat and then sprinkle with five spice powder. Press brown sugar onto ham to coat fat and place ham in a large baking dish. Bake for 30 minutes. Baste with some of the fruit juice and bake for a further 10 minutes. Continue basting every 10 minutes for a further 50 minutes.

Remove and rest for at least one hour before carving.

Serve with parsleyed baby potatoes, roast kumera and a large green salad.