1 whole, cooked champagne ham (ours is 8 kilograms)
175-gram jar wholegrain honey mustard
1 cup peach preserves or jam
½ cup packed brown sugar
¼ cup golden syrup
2 teaspoons ground ginger
½ teaspoon ground cloves
1 tablespoon chipotle sauce
2 tablespoons red wine vinegar
Remove the ham from the fridge 1–2 hours before cooking.
Preheat the oven to 160°C fan bake.
Glaze: Place all the ingredients in a saucepan and bring to the boil. Simmer for 10 minutes then cool. The glaze can be made several days ahead.
Ham: Score the skin around the base of the hock, leaving the skin on the hock. Remove the skin from the rest of the ham using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Wrap the hock end in foil.
Lightly score the fat in a diamond pattern.
Place the ham in a large foil-lined baking dish and pour over the glaze. Cook for 1½ hours, basting every 15 minutes until golden and sticky.
Cool for 20 minutes then carefully transfer to a platter.
Serve the ham hot, warm or at room temperature.