Honey and bourbon Christmas ham with homemade mustardsHoney and bourbon Christmas ham with homemade mustards

Step 1

For the glaze, place all ingredients in a saucepan over medium heat and cook, stirring constantly, for 5 minutes or until sugar is dissolved and mixture is at a rapid boil. Set aside. Preheat oven to 180°c. Using a small, sharp knife, cut around ham shank, then carefully run knife under skin, around the edge of the ham. Gently lift off skin in 1 piece by running your fingers between the rind and the fat. Discard skin, then score fat in a diamond pattern, being careful not to cut the meat. Press 1 clove into centre of each diamond. Brush fat with some of the glaze and place ham on a heatproof rack set over a large roasting pan. Roast, basting with remaining glaze every 20 minutes, for 1 hour 20 minutes or until caramelised. Serve with homemade Dijon and grain mustards (recipes follow) For the homemade dijon mustard, place mustard seeds and a pinch of salt flakes in a saucepan, cover with cold water and bring to a simmer over high heat. Drain and repeat process 3 more times to soften mustard seeds. Return drained mustard seeds to saucepan with remaining ingredients and 2 tsp salt flakes. Reduce heat to medium and cook, stirring occasionally, for 10 minutes or until most of the liquid has been absorbed. Meanwhile, clean jars and lids with hot soapy water, rinse and stand to air dry. Transfer mustard mixture to a blender with 1 tsp salt flakes and 1/2 cup (125ml) water. Whiz, adding extra water 1 tbs at a time, if necessary, until a very smooth texture. Season with salt flakes and sugar (keep in mind flavours will develop on standing). Spoon mustard into clean jars, secure with lid and chill for 1 week for flavours to develop. Mustard will keep, covered and chilled, for 6 months unopened and 3 months once opened. For the homemade grain mustard, place mustard seeds in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to low and cook for 10 minutes or until seeds are softened and plump. Drain, then combine with ale, vinegar, sugar and honey in a bowl. Cover with a clean tea towel and stand at room temperature for 24 hours or until most of the liquid has been absorbed. The next day, clean jars and lids with hot soapy water, rinse and stand to air dry. Transfer mustard seed mixture to a blender and whiz for 3 minutes or until seeds are crushed and mixture is well combined. Season with salt flakes and sugar (keep in mind flavours will develop on standing). Spoon mustard into clean jars, secure with lid and chill for 1 week for flavours to develop. Mustard will keep, covered and chilled, for 6 months unopened, and 3 months once opened.

Step 2

For the glaze, place all ingredients in a saucepan over medium heat and cook, stirring constantly, for 5 minutes or until sugar is dissolved and mixture is at a rapid boil. Set aside. Preheat oven to 180°c. Using a small, sharp knife, cut around ham shank, then carefully run knife under skin, around the edge of the ham. Gently lift off skin in 1 piece by running your fingers between the rind and the fat. Discard skin, then score fat in a diamond pattern, being careful not to cut the meat. Press 1 clove into centre of each diamond. Brush fat with some of the glaze and place ham on a heatproof rack set over a large roasting pan. Roast, basting with remaining glaze every 20 minutes, for 1 hour 20 minutes or until caramelised. Serve with homemade Dijon and grain mustards (recipes follow) For the homemade dijon mustard, place mustard seeds and a pinch of salt flakes in a saucepan, cover with cold water and bring to a simmer over high heat. Drain and repeat process 3 more times to soften mustard seeds. Return drained mustard seeds to saucepan with remaining ingredients and 2 tsp salt flakes. Reduce heat to medium and cook, stirring occasionally, for 10 minutes or until most of the liquid has been absorbed. Meanwhile, clean jars and lids with hot soapy water, rinse and stand to air dry. Transfer mustard mixture to a blender with 1 tsp salt flakes and 1/2 cup (125ml) water. Whiz, adding extra water 1 tbs at a time, if necessary, until a very smooth texture. Season with salt flakes and sugar (keep in mind flavours will develop on standing). Spoon mustard into clean jars, secure with lid and chill for 1 week for flavours to develop. Mustard will keep, covered and chilled, for 6 months unopened and 3 months once opened. For the homemade grain mustard, place mustard seeds in a saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to low and cook for 10 minutes or until seeds are softened and plump. Drain, then combine with ale, vinegar, sugar and honey in a bowl. Cover with a clean tea towel and stand at room temperature for 24 hours or until most of the liquid has been absorbed. The next day, clean jars and lids with hot soapy water, rinse and stand to air dry. Transfer mustard seed mixture to a blender and whiz for 3 minutes or until seeds are crushed and mixture is well combined. Season with salt flakes and sugar (keep in mind flavours will develop on standing). Spoon mustard into clean jars, secure with lid and chill for 1 week for flavours to develop. Mustard will keep, covered and chilled, for 6 months unopened, and 3 months once opened.