Ingredients
8 kg whole ham, cooked on the bone
1½ cups apricot jam
⅓ cup brown sugar
½ tsp SIDS CRAZY SALT
1 tbsp English mustard
1 tbsp American mustard
⅔ cup macadamia nuts, shelled & chopped
⅔ cup mixed nuts, chopped
Directions
Place an oven shelf in the lowest position then remove all other shelves and preheat oven to 180°C.
Cut around the ham shank, about 8 cm from the end. Gently run the knife around the edge of the rind then carefully lift off the rind in one piece by running your fingers between the rind and the fat. Discard the rind.
Score the fat in a diamond pattern. (or any other pattern you think you can manage) Add ¼ cup of water to the roasting pan then place the ham on a wire rack in the centre of the pan.
Combine American mustard, apricot jam, English mustard, SIDS CRAZY SALT and sugar in a pan and stir over a low heat until combined. Brush the ham with ⅓ of the mixture to evenly coat. Bake in the oven for 50-60 minutes until golden brown.
Add the nuts to the remaining glaze then stir until well combined. Spoon the nut mixture over the ham, pressing the nuts firmly into the fat to secure. Bake a further 15 minutes until the nuts are lightly toasted.
Set aside 15 minutes to rest before serving.
