A leg of ham with the bone removed. Looks just like ham on the bone, but easier carving as there is no bone. Hams are based on a per kg cost as they vary in weight. The actual cost will be written on the bag. A further payment will need to be made by either direct debit, cheque or credit card. To glaze - remove the outside skin leaving approx 1cm of fat, score with a sharp knife. Mix 1/2 cup golden syrup and 1/2 cup whole grain mustard; spread onto ham and bake for about 30-40 minutes at 100-120C - check regularly to make sure it doesn't burn.