1 x 7.5kg Leg cooked Ham
2 cups Guinness
1 cup brown sugar
2 teaspoons dry mustard
1 teaspoon ground ginger
2 teaspoons ground cardamom
Peel skin off ham, leaving portion around bone. Place ham fat side up (on a rack if you have one). Pour 1 3/4 cups of stout over the ham. Bake in a moderately slow oven 160c about 2 hours, basting occasionally with stout and drippings.
Remove ham and baste with drippings. Score fat diagonally to form a diamond pattern. Mix sugar, mustard, ginger and cardamom with enough stout to moisten. Spread over ham. Increase oven temperature to hot (200c) and bake a further 35-45 minutes. Serve warm.
Serve the ham with spiced fruits:
Drain large cans of peaches, apricots and pear halves - reserving the syrup for later. Put 10 whole cloves, 1 stick cinnamon, 1/2 cup white vinegar, 1/2 cup sugar, and 2 oranges sliced, in a saucepan with 1 cup of the fruit syrup. Bring to the boil then simmer for 15 minutes. Cool and chill.
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