I was inspired by The little Quoin farmhouse recipe in the Bream creek farmers market cookbook for baked ham to make my own ham this Christmas. First pickling the pork in a salty brine and then boiling the pork to cook and then baking to glaze. I had a whole leg of pork and made a brine of salt (800grams), brown sugar (cup), cloves (tsp)and mustard seed (TBS) and weighted the pork down with a stack of clean plates in the brine, 100 grams of salt per kilo of meat. refridgerated for 7 days turning every couple of days. I had to use a large eski heaps of ice and a large container to fit my 8 kilo leg of pork!
after the seven days I then simmered the leg for about 4 hours in a large pot of fresh water.
Then I removed the skin keeping the fat on and scoured the fat without cutting the meat.
Then I Baked the ham with a Honey and honk mustard glaze
120 grams honey
1 tablespoon honk Mustard
2 cups sweet white wine, I used a sparkling
1 tablespoon brown sugar
Tune the oven onto 180 C. Put all ingredients in a pot and bring to a gentle boil, put the ham in a heavy based baking tray and pour about a fifth of the glaze over the leg and put it in the oven, it will need to bake for about 1 1/2 hours brushing new glaze over it every 20 minutes or so.
And it was delicious! and artificial preservatives free.