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Stick the remaining cloves into the holes where the lines cross, then pour the glaze over the meat. Put the joint in the oven and cook for 20–30 minutes, or until the top begins to brown.

Return to the oven for 25–30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish. To make the sauce, mix the two mustards ...

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