1 cup Fever-Tree Ginger Ale or Fever-Tree Ginger Ale
1/4 cup unsalted butter
2 tbsp brown sugar
1-1/2 cup Dutchman's Gold Honey
2 tbsp Kozlik’s Sweet and Smoky Mustard
2 tbsp chili flakes
To prepare the glaze:
In a saucepan, melt the butter over medium heat until golden brown, making sure not to burn the butter.
Add the honey, brown sugar and mustard, and stir until the sugar is completely dissolved, about 2 minutes.
Add the chili flakes. Reduce the heat to low and let simmer until the glaze has thickened slightly. Remove glaze from heat, set aside and let cool until lukewarm.
To prepare the ham:
Preheat oven to 350oF.
Remove the skin from the ham. Trim any excess fat, leaving at least 1/4 inch on the ham. This will add flavour and keep the ham moist during cooking. Using a knife, score the fat in a diamond pattern, cutting about 1/4 inch deep, making sure not to cut into the meat. Scoring the ham allows the glaze to penetrate the thicker skin to fully flavour the ham.
Place the ham, fat side facing up in a shallow pan. Add the ginger ale to the pan. Cover the ham with foil and bake 30-40 minutes per kilogram.
Remove the foil during the last 20-30 minutes and brush the ham with half of the glaze. Reserve the remainder of the glaze. Continue to bake uncovered for 15 minutes.Remove ham from oven and let rest 10 minutes before serving.