1. For the apple mustard glaze, combine the ingredients in a small saucepan and bring to a simmer, whisking to combine the mustard and dissolve the sugar. Simmer for about 3 minutes until thickened to the consistency of maple syrup, then remove from the heat and cool to room temperature.

2. For the tomato chutney, combine the onion, brown sugar, vinegar and salt in a non-reactive saucepan and bring to a simmer over medium heat. Simmer for 10 minutes, then stir in the tomatoes and chilli (if using). Simmer covered over low heat for 20-30 minutes, until the mixture is thickened but still vibrant. Cool to room temperature, then stir through the parsley just before serving.

3. Remove the skin from the ham, making sure to keep as much of the fat as possible attached to the meat. Score the fat through to the meat in whatever pattern you like.

4. Heat your oven to 180C fan-forced (200C conventional). Brush the ham with the glaze and bake in the oven for about 1.5 hours, brushing on more glaze every 15 minutes until it is thick and caramelised and the ham is warmed through. You may need to wrap the end of the ham bone in foil to prevent burning. For the last 20 minutes of cooking, wrap the hotdog rolls in aluminium foil and place in the oven to warm through.

5. Serve the ham with the chutney, extra mustard, grated cheese, red onion and pickles, alongside the hotdog rolls.

Serve as part of Adam Liaw's quirky Christmas with potato and pickle salad, jelly-centred pavlova and Christmas cranberry spritz.

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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