Lime Glazed Ham

Preheat oven to 180°C. Line a large roasting pan with foil or use a disposable foil baking tray. Weigh ham and calculate cooking time, allowing 20 minutes per kilogram.

Remove skin from ham by running your thumb between the skin and the fat layer. Cut skin around the shank and leave end of the bone covered. Score the fat layer in a diagonal pattern using a small sharp knife. Be careful not to cut too deep. Transfer leg ham into the pan.

Mix sugar, ginger, mustard, lime rind, lime juice and rum together in a small bowl until it is a smooth paste. Brush over ham to coat well. Bake for 20 minutes until golden. Reduce temperature to 160°C and reapply glaze. Continue to cook for a further 2 hours, basting with glaze or pan juices every 30 minutes.

Meanwhile, stir sugar and water in a small saucepan over medium heat until sugar has dissolved. Slice limes, add to syrup and simmer gently for 5 minutes. Cool. Lay lime slices onto ham and secure using cloves or toothpicks. Transfer to a carving board or platter and slice. Note: For the wow factor, replace your cooked limes with slices of fresh lime. You can keep the skin in the refrigerator and use it to cover the ham for storing as this will help to keep it moist.