Christmas ham with marmalade glaze

Ingredients

• 2.25 kg leg of ham
• 1/2 cup (170 g) orange marmalade
• 1 tablespoon fresh orange juice
• 1 tablespoon Dijon mustard
• 2 cloves garlic, crushed
• Salt and cracked black pepper
• Whole cloves, to garnish

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Preparation

• Preheat oven to 180°C. Carefully remove the rind from the ham, making sure you don't trim off too much of the fat.
• Use a small sharp knife to score the fat into a diamond pattern, about 5mm deep (take care not to cut all the way through to the meat or the fat may fall off during cooking).
• Place the marmalade, orange juice, mustard, garlic, salt and pepper in a small saucepan over low heat and cook, stirring, until marmalade has melted and just starts to bubble, and the mixture is well combined.
• Spread the glaze over the ham then place a clove in the middle of each diamond of fat.
• Place the ham on a rack in a baking dish and fill with enough water to cover the base of the dish.
• Cook for 25 minutes, brushing regularly with glaze mixture, until the surface of the ham is golden and caramelised.
• Set aside for 15 minutes to rest, then slice and serve warm or cold.