Marinated ham roasted with cloves, glazed with plum sauce

Ingredients

• 1 3/4 kg Leg ham, without skin
• 40 g Cane sugar
• 190 ml Plum jam
• 90 ml Apple juice
• 60 ml Honey
• 9 pcs Plums, pitted
• 1 1/2 tbsp Cloves, whole
• 1 1/8 tbsp Butter, unsalted
• 3/4 tbsp Dijon mustard

Method

1. Combine plum jam, apple juice, brown sugar, and Dijon mustard in a small saucepan.
2. Heat over medium heat then bring to a simmer; simmer for 10 minutes until glaze has thickened slightly.
3. Preheat oven to 160°C.
4. Cut rind from around shank of ham, 10cm from knuckle.
5. Remove rind in one piece starting at base of ham, leaving fat behind.
6. Using a sharp knife, score fat on ham in a diamond pattern, 2-3mm deep.
7. Place ham in a large baking pan then spoon over half of prepared sauce.
8. Stud ham surface with cloves, at diamond cross, then bake for 2 hours, basting with reserved glaze every 30 mins.
9. Meanwhile, heat honey and butter in a medium saucepan until simmering.
10. Add whole plums then simmer on low heat for 8-10 minutes until plums are tender.
11. Slice ham and serve with honeyed plums.