Mutton "Ham"

Ingredients:

1 leg of mutton

150g brown sugar 

1tbs ground cloves 

1tbs ground ginger

1tbs ground mace

1tbs white pepper

150g sea salt

Preparation:

How to cure the 'ham'

1. Combine all the spices and sugar.
2. Place the mutton leg in a plastic container (a washing up bowl or bucket will work) and rub the sugar cure into it well and evenly. 
3. Allow to stand for 2 hours and then rub in the salt.
4. Place, covered in a cool dark place (preferably not the refrigerator; but it must be no higher than 6ºC) for 6 days, turning the mutton twice a day and rubbing in any of the cure that has dropped off. The cure may become liquefied and this is normal, just spoon it back over the mutton and rub it back in.
5. After 6 days, soak the mutton leg in water for two hours (less if you like a salty ham) prior to cooking.

To cook the 'ham'

1. Place into a large pot, cover with water and add some parsley stalks, rosemary, thyme, cracked peppercorns, a bayleaf and a little honey.
2. Simmer slowly for approx. 45 minutes per kilo or until tender.

Notes:

This is a recipe from a New Zealand chef called Tallyrand.  Bet it tastes nicer using British mutton!