- 100 g brown sugar
- 80 g Maple syrup
- 80 g honey
- 1 tbsp Dijon mustard
- Whole leg Ham on the bone
- whole cloves
1h 10minPreparation 10minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Add all glaze ingredients and mix 10 secs, spd 2, MC on.
Cook 5 mins, 50C spd 2, MC on.
Prepare leg ham by removing skin, leaving the fat attached.
Score the fat with a large knife, making a diamond pattern.
Add a clove in each diamond point, then pour the glaze over the ham, using a pastry brush to distribute evenly.
Place on a rack in a baking dish, add water in the bottom to keep the ham moist, and to prevent the glaze burning the dish.
Bake uncovered at 160 degrees for approx 1 hour, basting the ham every so often with the left over glaze.
Serve hot or cold.
Converted from Taste.com
Photo by Rob Palmer
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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