Or try this variation:
+ TO MAKE FIG, SHERRY AND HAZELNUT-CRUSTED HAM: Combine a 284g jar fig jam, ¹⁄³ cup dry sherry, 2 tablespoons finely chopped fresh sage leaves and ¼ teaspoon ground cloves in a microwave-safe jug. Microwave on HIGH (100%) for 30 seconds or until mixture is melted. Carefully transfer ¼ cup jam mixture to a heatproof bowl. Add 2 cups skinless hazelnuts, roughly chopped. Stir. Set aside. Prepare an 8kg cooked leg ham following steps 1 and 2 of Jamaican Baked Ham (see recipe, below). Place ham on a lightly greased wire rack in a large roasting pan. Add enough boiling water to pan until it reaches 2cm up side of pan. Brush ham with ½ remaining jam mixture. Bake, basting with remaining jam mixture every 20 minutes, for 1 hour. Remove ham from oven. Carefully press hazelnut mixture over ham. Bake for a further 20 minutes or until hazelnuts are golden and ham is heated through. Remove and discard foil from shank. Serve.