Method

• 1.
  To make the glaze, combine butter, whisky, golden syrup, vinegar and spices in a saucepan over high heat and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until reduced by two-thirds. Cool, then strain into a bowl, discarding solids.
• 2.
  Preheat oven to 180°C. Using a small, sharp knife, cut around ham shank in a zigzag pattern, then carefully run knife under skin, around the edge of the ham. Gently lift off skin in 1 piece by running your fingers between the rind and the fat.
• 3.
  Discard skin, then score fat in parallel lines, 2cm apart. Repeat scoring at a 90-degree angle to create a diamond pattern. Stud the centre of each diamond with a clove.
• 4.
  Brush the fat with some of the glaze and place ham on a rack set in a large roasting pan.
• 5.
  Fill the base of the pan with 2cm water. Cover ham loosely with foil and bake, basting with remaining glaze every 20 minutes, for 2 hours, then remove the foil and cook for a further 20 minutes or until caramelised.
• 6.
  For the mustard, combine all ingredients in a bowl. Set aside.
• 7.
  Preheat oven to 250°C. Grease and line a baking tray with baking paper. For the biscuits, sift flour, baking powder and 1 tsp salt into a bowl. Add lard and rub together with your fingertips until it resembles crumbs.
• 8.
  Add the buttermilk and, using a flat-bladed knife or pastry cutter, cut into mixture until a rough dough. Transfer to a lightly floured work surface and knead until it forms a ball. Using floured hands, pat out to 2cm thick. Using a 6cm pastry cutter, cut out 12 biscuits, re-shaping dough if necessary.

• 9.
  Set aside on prepared tray for 15 minutes to rest. Brush biscuits with extra buttermilk and bake for 12-15 minutes or until golden and cooked through.
• 10.
  Serve ham hot or cold with the house mustard and biscuits.