Prep time: 35 min – Cook time: 1 hour 30 min
Makes: 6 servings
200g light brown sugar
60g maple syrup
60g apple cider vinegar
50g Dijon mustard
1.5 tbsp allspice, ground
Trim the skin off the ham, leaving as much fat on as possible. Remove any visible sinew and score the ham.
Cover the bone with foil to keep it nice and clean.
Leave for an hour or until it comes to room temperature.
Preheat the oven to 180˚C.
Place all remaining ingredients into a bowl and whisk until sugar is dissolved and VEGEMITE is thoroughly combined.
Place a rack over a roasting tray and half-fill it with boiling water.
Place the pork ham on top (make sure the water doesn’t touch the pork), covering loosely with foil.
Roast for 40 minutes.
Remove the foil, top up the water and baste with the maple syrup and VEGEMITE mixture.
Return to the oven and continue roasting for 40 – 50 minutes, basting lightly every 10 minutes or until a beautiful golden brown.
Stick a thermometer into the centre to make sure that the meat has reached 60˚C.
Remove tray from oven and rest for 2 hours before slicing.