- 2600 g trimmed leg ham, cooked (buy 4kg)
- 8 tsp cloves, whole
- 170 g orange marmalade
- 1/3 cup(s) maple syrup
- 1/4 cup(s) Juice, orange, freshly squeezed
Place oven shelf in lowest position. Preheat oven to 180°C or 160°C fan-forced.
Using a sharp knife, cut a zig-zag pattern around shank (about 12cm from end) of ham. Remove and discard rind. Score fat diagonally at 2cm intervals to form a diamond pattern. Stud the centre of each diamond with a clove.
Place marmalade, maple syrup and juice in a saucepan over medium heat. Stir for 1-2 mins or until marmalade is melted. Place ham on a wire rack in a baking dish. Brush with half the marmalade mixture. Bake ham, basting with remaining marmalade mixture, for 1 hr or until glaze is golden. Transfer ham to a platter. Serve warm or cold.
- Store ham in a calico ham bag. Ham bags can be purchased from kitchenware shops and major supermarkets.