Marmalade and maple glazed ham
trimmed leg ham
2600 g, cooked (buy 4kg)
8 tsp, whole
¼ cup(s), 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.