{"id":2366,"date":"2020-11-20T17:27:48","date_gmt":"2020-11-20T07:27:48","guid":{"rendered":"https:\/\/www.hawthornegarage.com.au\/?p=2366"},"modified":"2020-11-20T17:29:08","modified_gmt":"2020-11-20T07:29:08","slug":"maple-syrup-mustard-glazed-ham","status":"publish","type":"post","link":"https:\/\/www.hawthornegarage.com.au\/maple-syrup-mustard-glazed-ham\/","title":{"rendered":"Maple Syrup &#038; Mustard Glazed Ham"},"content":{"rendered":"<p>Serves 12<\/p>\n<p>Cooking time 1 hour, 10 minutes<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Half leg ham<\/li>\n<li>1\/2 cup Steeves Maple Syrup<\/li>\n<li>2 tbsp Maille Dijon Mustard<\/li>\n<li>40g whole cloves<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 180\u00b0C (fan forced 160\u00b0C). Line a roasting pan with foil.<\/li>\n<li>Use a small knife to cut around ham shank about 10cm from the end. Run the knife under the rind, around the edge of the ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Wrap the rind in a damp tea towel and place in the fridge, the rind can be used to cover any leftover ham.<\/li>\n<li>Score fat in a diamond pattern. Stud the centres of diamonds with cloves. Place in the prepared pan.<\/li>\n<li>Combine the maple syrup and mustard in a small bowl. Brush the ham evenly with the maple syrup mixture.<\/li>\n<li>Bake in oven, basting occasionally with pan juices for 1 hour or until golden brown. Set aside for 2 hours to cool. Carve and serve.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Serves 12 Cooking time 1 hour, 10 minutes Ingredients: Half leg ham 1\/2 cup Steeves Maple Syrup 2 tbsp Maille Dijon Mustard 40g whole cloves Method: Preheat oven to 180\u00b0C (fan forced 160\u00b0C). Line a roasting pan with foil. Use a small knife to cut around ham shank about 10cm from the end. Run the<\/p>\n","protected":false},"author":3,"featured_media":2377,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[32,6],"tags":[],"class_list":["post-2366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/posts\/2366"}],"collection":[{"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/comments?post=2366"}],"version-history":[{"count":1,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/posts\/2366\/revisions"}],"predecessor-version":[{"id":2376,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/posts\/2366\/revisions\/2376"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/media\/2377"}],"wp:attachment":[{"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/media?parent=2366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/categories?post=2366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/tags?post=2366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}