Leg Ham with Marmalade Ginger Glaze

Serves 12 (with plenty of leftovers for Boxing Day)

1 x 7kg leg ham Cloves, to decorate 500g jar orange or ginger

marmalade

1 tbsp grated ginger

½ cup whisky or brandy 2 tbsp grainy mustard

Preheat oven to 180°C (160°C fan forced). Cut around the shank of the ham, then gently using your fingers, remove skin from ham, leaving fat layer. Score into diamonds to decorate, not cutting all the way through.

Decorate with cloves by placing one into the centre of each diamond. Heat marmalade, ginger, whisky and mustard in a small saucepan, then simmer for 5 minutes, or until thickened.

Place ham onto a roasting pan with a rack, cover shank with foil. Pour 1 cup of water into pan. Brush a third of marinade on ham.

Cook ham for 20 minutes, then brush with another third of the marinade and cook a further 20 minutes.

Brush with remaining marinade and cook for 20 minutes or until golden, glazed and sticky. Place on large platter, remove foil and slice to serve.