2.5 kg ham hock
16 whole cloves
375 ml can cola
⅓ cup golden syrup
¼ cup brown sugar
2 tsp Dijon mustard
6 pears, halved or quartered
3 lemons, quartered
- Preheat oven to 180°C (160°C fan forced). Place ham on a rack and bake for 30 min, remove from the oven and cool for 10 min. Cut a decorative pattern through the rind. Remove all the rind by running your thumb around the edge under the rind at the widest part.
- Using the tip of a sharp knife, lightly score the fat surface on the diagonal at 2 cm intervals, then score in opposite direction to form a diamond pattern. Push a clove in the centre of each diamond. Place ham back into the roasting pan.
- In a small saucepan, combine the cola, golden syrup, brown sugar and mustard. Cook over medium heat for 10 min or until reduced by half.
- Brush ¼ of the syrup over the ham. Bake for a further 20 min, glazing again with syrup. Add the pears and lemons to the pan juices and pour over the remaining syrup. Bake for a further 40 min, stirring the fruit to coat in glaze. Serve ham and fruits with potato salad.