Apple syrup and the classic French quatre epices (4 spice) bend make a wonderful combination. Together they give this ham a sensational deep golden and highly aromatic glaze. Left for a day or so, the flavour will work its way through the fat layer into the meat.

Ingredients

• 1 Champagne leg ham
• 4 tblsp apple syrup
• 1 tsp 4 spice blend or use mixed spice
• about 20 whole cloves

4 Spice Blend

• 2½ tsp finely grated nutmeg
• 2 tsp ground ginger
• 1½ tblsp ground white pepper
• 1 tsp ground cloves

Method

1. Using a sharp knife, carefully cut between the skin and the fat layer of the ham - but when possible, use your fingers to carefully loosen the skin from the fat (doing it this way will ensure you have a smooth fat layer to decorate). Place the ham on a foil-lined tray and score through the skin diagonally with a sharp knife, first one way, then the other to make a diamond pattern.
2. Make the 4 spice blend by placing all the ingredients in a small bowl and mixing well. Combine this with the apple syrup and brush this mixture liberally over the ham.
3. To glaze; bake at 180ºC for 40-45 minutes, or until golden. With a large ham it is best to turn it around in the oven to ensure even glazing. Remove from the oven and place a whole clove in the centre of each diamond. Decorate the hock end with fresh herbs and slices such as cinnamon quills.

Cooks Tips

A champagne leg of ham is one where the bone has been removed but the hock end bone remains. These hams are ideal for carving, as you can slice evenly from the base of the ham leg.

Use mixed spice in place of the 4-spice blend if you prefer.