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Preheat the oven to 200 degrees Celcius.
Place the honey, maple syrup, mustard, bayleaf, thyme, onion and stout in a saucepan and bring to the boil, reducing it to a third.
As the glaze cools, force your finger through the rind and fat of the leg of ham to remove the skin. Keep as much of the fat on as you can. Use a sharp knife to cut through the skin at the shank, leaving a 10cm skin at the end to help hold the ham.
Using a sharp paring knife, score the ham, cutting at 2.5-3cm intervals. Take care to pierce the skin only, and not the ham. Score in the opposite direction to form even diamond shapes.
Place the ham in a large baking tray and spoon the glaze all over the ham.
Bake for 2-3 hours.
Every 20 minutes, open oven and spoon the glaze, which will have gathered at the bottom of the tray all over the ham.
Carve into generous, even slices and serve.
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