Maple and Mustard Glazed Baked Ham
- Pork loin roast 1 kg
- Onion 1 oz
- Garlic 4 clv
- Bay leaves 3 pce
- Salt 2 tbs
- Peppercorn 10 pce
- Ground coriander 1 tbs
- Water 1 l
- Beef stock cube 1 pce
- Maple syrup 2 tbs
- English mustard 1 tbs
- Whole grain mustard 1 tbs
Score the ham by making inserts vertically and horizontally on the thick skin part. Boil the water to prepare the stock.
You can slow cook the pork in a slow cooker on in a thick-bottomed saucepan. Add in all the seasoning, onion, garlic, stock into either of the above. Place the ham in and cook it on low for 3 hours. Make sure there's enough water in the saucepan to fully immerse the ham.
Once the 3 hours is up remove the ham from the saucepan. At this stage, it should be fully cooked. Preheat the oven to 200 Celsius degrees.
Create the maple mustard glaze by combining the maple syrup and the mustard in a bowl. Place the ham skin upwards onto a baking paper-lined tray and pour the glaze over the ham. Make sure to cover all parts. Bak it in the oven until the top turns crispy and golden brown.