2½kgham, semi bone in(You can use a larger ham is you wish)
50ml(2 tablespoons) spiced dark rum
75grams(1½ cup) dark brown sugar
1 lime, juice
1tablespoongrated ginger & juice
Preheat oven 180°C (360°F)
Remove skin from the ham by running a knife around the edge where skin meets ham. Then carefully run fingers under the skin to lift from the ham. You want to retain the fat layer.
With a knife carefully score the fat layer in a diamond pattern. Try to avoid cutting into the meat of the ham, just score the fat.
Place ham in a baking dish and bake in the oven for 15 minutes. This allows the score marks in the fat to open up.
While the ham is in the oven make your dark and stormy ham glaze.
In a medium bowl mix rum, sugar, lime juice, zest and ginger. Mix well until the sugar dissolves.
After the initial 15 minutes, open the oven door and baste ham generously with glaze. Continue to baste the ham generously with glaze and released juices in the pan every 15 minutes for an hour to an hour 15.
The ham is ready when well browned, glossy and you have achieved some lovely charred pieces.