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This recipe is by Canadian artisan bread baker and pastry chef Kelly Syms, and is a family classic that Kelly grew up eating each Christmas.
Kelly jumped on a plane and left her home in Canada to set up a new life in Australia with her husband John. Kelly is driven by contemporary food trends and is interested in learning how international, foreign cuisines integrate themselves into the lives of home cooks.
Remove ham from the pot but reserve the water (or stock), then preheat the oven to 165C. On a cutting board, place the ham flat side down. Remove any tough skin and much of the fat from the top, leaving about 1cm of fat remaining. Score the remaining fat with shallow diagonal lines creating a diamond pattern.
In a medium bowl, mix all the dry ingredients thoroughly and then very slowly, drop by drop add the ham stock, stirring as you go, until you have the consistency of a sticky paste.
Coat the whole ham with the glaze and place flat side down in an ovenproof dish. Add about 3 or 4 ladles of the reserved water to the bottom of the dish. (Freeze the remaining water to use for stock and soups). Cook for about an hour or until the surface of the ham is golden brown and the sauce is bubbling.
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