Cardamom And Mustard-Glazed Ham - cooking recipe

Ingredients

1 None ham (8-9 lbs)
1 3/4 cups stout beer
1 cup packed brown sugar
1 tsp ground cardamom
1 tsp ground ginger
1 tsp dry mustard powder
None None Whole cloves, to stud ham
None None FOR THE MUSTARD FRUITS
1/2 cup granulated sugar
1/4 cup cider vinegar
1 None cinnamon stick
5 None whole cloves
1 cup each dried apricots, pears and peaches, soaked overnight in water
1 None orange, thickly sliced

Preparation

Preheat the oven to 325\u00b0F. Cut skin around shank of ham, 4 inches from knuckle. Loosen rind around edges by running your thumb underneath. Pull rind away in one piece. (if desired, wrap rind in a damp tea towel and store in fridge to use to cover surface of ham after carving.) Score fat in a diamond pattern, taking care not to cut into flesh.
Place ham in a roasting pan. Pour 1 1/2 cups of the stout over ham. Cover with foil. Roast for 1 1/2 hours, basting several times. Remove foil. Increase oven temperature to 400\u00b0F.
Combine remaining 1/2 cup stout, brown sugar, cardamom, ginger and mustard. Spread half over ham. Stud ham with cloves. Roast for 30 mins, basting with remaining stout mixture.
For mustard fruits, place granulated sugar, vinegar, spices and 1 cup water in a saucepan on medium heat. Stir until sugar has dissolved. Bring to 1 boil. Reduce heat to low; simmer for 5 mins. Add all fruit. Simmer for 5 mins. Cool. Serve with ham.