Overnight With Michael Mclaren

Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes. This week Sarah whips up Baked Christmas ham with maple syrup and clove glaze (courtesy of delicious.com.au) Ingredients (6)7kg whole smoked leg ham on the bone10g (approximately 120) cloves1 cup (250g) brown sugar2 tbs English mustard1/4 cup (60ml) apple cider vinegar1/4 cup (60ml) maple syrup Method1.Preheat oven to 180°C/160°C fan-forced. Line a large roasting tray with bakingpaper.2.To remove the skin from the ham, use a small sharp knife to cut an incisionaround the base of the hock. Carefully run the knife under the skin and around theedge of the ham. Loosen the skin by running your fingers between the skin and fat,then remove the skin and discard. Gently score the fat of the ham, being careful tonot cut through into the meat, into 2-3cm diamonds. (You can use a ruler to helpkeep straight, even lines.) Stud a clove into