By Emma Jane
This is an old family favourite using burnt orange marmalade made from the fruit grown in my family orchard.
375gm jar burnt orange marmalade
1/4 cup brown sugar
1/4 cup freshly squeezed orange juice
Cut through rind about 10cm from shank end of leg; run thumb around edge of rind just under skin to remove rind. Start pulling rind from widest edge of ham, continue to pull carefully away from fat up to the cut; remove rind. (Reserved rind can be used to cover the cut surface of ham to keep it moist during storage.)
Using sharp knife, score fat by making shallow cuts diagonally in both directions at 3cm intervals. Push a clove in centre of each intersection of scoring.
Roast, uncovered, 40 minutes. Brush with glaze.
Roast further 40 minutes or until browned all over, brushing occasionally with glaze during cooking.
Place your ham on a ham stand for presentation and carving.
Serve ham slices warm or cold.