Method

Prepare the Ham:
Remove the ham from the fridge at least 1 hour before cooking. Preheat the oven to 160°C.

Remove the Rind:
Peel off the ham rind or skin by making a long slit along the edge of the skin and carefully peeling it back, leaving the fat attached to the ham. Leave the skin on the bone side as a handle if desired.

Score the Fat:
Score the ham with horizontal cuts along the fat, spaced 1 cm apart. Be careful not to cut into the flesh. Place the ham on a baking tray lined with baking paper and set aside.

Make the Glaze:
In a saucepan, combine sugar, maple syrup, caramelised balsamic, Dijon mustard, seeded mustard, marmalade, cinnamon, and allspice. Cook over medium heat, allowing the mixture to simmer until the sugar melts and becomes syrupy.

Apply the Glaze:
Brush the ham, except for the handle, with some of the glaze.

Cook the Ham:
Place the ham in the preheated oven and cook for 25 minutes. Brush with more glaze and continue cooking, glazing every 20–25 minutes for 2 hours, or until the ham is golden brown and caramelized.

Garnish:
Create a bouquet of fresh rosemary, thyme, and bay leaves. Attach it to the leg handle and secure with a ribbon.

Serve:
Serve the ham warm, brushing it with pan juices just before serving.