2 tablespoons Hand Smoked Manuka Spice Mix (Hammerhead Foods)
½ leg ham (Havoc Farm Pork)
Jalapeno and Apricot Mustard (Hammerhead Foods)
Preheat the oven to 160 degrees celsius.
Prep the ham: using a sharp knife, remove the skin of the ham leaving as much of the fat on the meat as possible. Once started, you should be able to use your fingers to run under the skin, in order to remove it. It should come off quite easily being that it is already cooked.
Once the skin is removed score the fat/meat with a sharp knife. You can do a traditional crisscross pattern, or opt for thin scoring in the same direction (as pictured).
Place in an oven dish and pour the water into the bottom of the dish.
Place in the oven for 15 minutes.
While that begins to cook, prepare the glaze. Combine the rice malt syrup, stock, and spice mix together and whisk with a fork until it comes together.
After the first 15 minutes, remove the ham from the oven and pour over 1/3 of the glaze using a pastry brush to work it into the meat.
Place back into the oven. Repeat 2 more times then remove from the oven.
Slice, and serve alongside the Jalapeno and Apricot Mustard.