Orange glazed ham with grilled peaches

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Line a baking dish with baking paper. Using a small sharp knife, cut around the ham shank in a zigzag pattern, about 8cm from end. Run knife under rind around edge of ham. Lift rind, running your fingers between rind and fat. Discard rind.
2. Trim excess fat from ham, leaving a 1cm-thick layer all over. Use a knife to score fat in a 5mm-deep diamond pattern. Stud the centres of diamonds with cloves.
3. Combine marmalade, sugar, juice and mustard in a small bowl. Brush marmalade mixture over ham. Bake for 1 hour, basting every 15 minutes, or until golden and glazed.
4. Meanwhile, preheat a chargrill or barbecue over high heat. Lightly spray peaches with oil. Cook for 3–4 minutes each side or until browned and tender. Place watercress on a serving platter. Drizzle with 2 tablespoons dressing. Arrange ham and peaches on watercress. Drizzle peaches with remaining dressing. Serve.