Remove the skin leaving some of the fat and score the top of the ham as it will keep the ham moist whilst cooking.
Score the fat.
Brush the ham with the honey and mustard and add a cup of beef stock and the wine in the base of the baking tray.
Place a piece of foil around the leg of the ham so it doesn’t burn and dry out, place the ham in a pre-heated oven 200 degrees.
Dropping the heat to 180 degrees Celsius, basting around every 20 minutes. Leave for 40 minutes checking the ham, depending on the size maybe an hour.
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