¼ cup honey
¼ cup maple syrup
¼ cup brown sugar
3kg smoked half leg ham, shank end
1 Tbsp olive oil
½ small red onion, diced
1 tsp minced ginger
400g can peaches in natural juice, drained, chopped, juice reserved
2 Tbsp apple cider vinegar
2 Tbsp maple syrup or honey
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli flakes
Sea-salt flakes and freshly ground black pepper, to season
Preheat oven to 150°C fan-forced (170°C conventional). Put honey, syrup, sugar and 2 tablespoons water in a small saucepan; bring to the boil. Stir until sugar dissolves, bring to boil and remove from heat. Cool for 10 minutes.
Cut through ham rind 8cm from shank end. Run fingers around edge of rind, just under skin. Gently pull rind from widest edge of ham away from fat up to cut at shank end. Reserve rind (see Cook’s tip, below). Using a sharp knife, score fat lightly at 3cm intervals, in a diamond pattern.
Line a large roasting dish with baking paper. Put ham on a wire rack in dish and brush with glaze. Cover shank end with foil. Bake for 11/4 hours, glazing every 15 minutes, until browned all over.
Meanwhile, to make chutney, heat oil in a saucepan on medium. Cook onion and ginger for 1-2 minutes, add remaining ingredients and 1/4 cup reserved juice. Simmer and cook, stirring regularly, for 4-5 minutes until thickened. Season. Cool, then puree with a stick blender. Serve with ham.
Leftover ham stays moist longer if left on the bone. Cover with reserved rind, wrap tightly and refrigerate for up to five days.
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