For the Ham
1 boneless mild-cure leg of pork
1 1/2 lbs. salt
1/2 lbs. dark brown sugar
2 bottles dark beer
2 bottles light beer
1 Tbsp. Coriander seed
1 Tbsp. fennel seed
1 Tbsp. mixed peppercorns
For the Glaze
3/4 cup dark brown sugar
3 Tbsp. dry mustard
1 tsp. smoked paprika
1/2 tsp. ground cinnamon
fresh orange juice
For the Ham
Rub the leg of pork with 3 Tbsp. salt and 1 Tbsp. sugar. Place in a large crock or roasting pan and leave for 24 hours.
In a large sauce pan, combine the beer, sugar, salt, coriander seed, fennel seed and peppercorns. Bring to a boil. Cool the mixture and pour over the pork leg. Leave in brine for another 24 hours or up to 2 weeks, turning daily.
When you are ready to cook the ham, simmer the pork leg for 4 hours in unsalted water.
Remove from heat and cool slightly. Strip off the rind and cut a diamond pattern into the fat with the lines about 3/4 of an inch apart.
Mix orange juice with brown sugar, dry mustard, paprika and cinnamon into a thick spreadable paste.
Rub the paste all over the leg. Place a whole clove into each diamond.
Bake at 350º F for 30 minutes. Serve hot or cold.