Method

• 1.
  To make glaze, combine honey and spices in a saucepan over medium-high heat and cook, stirring continuously, for 5 minutes for flavours to develop. Remove from heat and keep warm until ready to use.
• 2.
  Grease the base of a 2cm-deep medium oven tray and line with baking paper.
• 3.
  For the parsley and praline crust, place the mead and sugar in a medium deep frypan over high heat. Cook, swirling pan occasionally, for 12-15 minutes until golden and caramelised. Pour over prepared tray and stand until cooled completely. Once cooled, place in a food processor and whiz to a fine powder. Set aside.
• 4.
  Meanwhile, heat the butter in a large frypan. When butter begins to foam add breadcrumbs, thyme, garlic, parsley and dill. Toss until coated in the butter. Reduce heat to medium and cook, tossing frequently, for 5-6 minutes until toasted, golden and fragrant. Season to taste. Transfer to a large oven tray, spread and cool completely. Once cooled, scatter over the praline and zest and toss to combine. Season to taste. It should have a nice balance of saltiness and sweetness. Set aside until ready to use.
• 5.
  Preheat oven to 180°C. From the end opposite the hock, remove skin from ham, leaving the fat in place. Cut around the hock to release the skin (reserve). Place on a wire rack in a large deep baking tray and brush all over with glaze. Bake, basting every 15 minutes, for 1 hour 30 minutes or until deep golden and caramelised. Remove from oven and stand for 15 minutes, then brush again with the glaze. Scatter a thick coat of the parsley and praline crust all over the ham. Use your hands to press into the glaze. Place on a large serving platter. Slice and serve warm or cold with any remaining glaze. Wrap ham in reserved skin when storing to keep fresh.