Pomegranate and Orange Mustard Glaze

Method

1. For the Glaze - Stir all glaze ingredients in a bowl until combined. Note: the glaze can be kept in the fridge for up to 2 weeks.
2. Preparing the Ham - Preheat the oven to 160C fan. Prepare the ham by carefully removing the skin but leaving the fat intact. The best way to do this is to use your finger to separate the skin from the fat. Place the ham in a large baking tray with the fat side up. Score the ham fat in a large diamond pattern. Pour all the glaze over the ham, and add half a cup of water to the baking tray to stop the glaze from burning. Bake for 1½ - 2 hours, spooning more glaze onto the ham from the baking tray every 20 - 30 minutes until sticky and caramelised in places
3. Serving the Ham - Place on a serving platter and wrap the bone end with a serviette. Add Christmas decorations, ribbon, pomegranate arils and fresh thyme leaves