Marmalade and rosemary glazed ham

SERVES 8-12 WITH LEFTOVERS PREP AND COOK

TIME 1 HOUR (+ STANDING AND COOLING TIME) 5-7kg leg of ham, traditionally smoked 1 cup (250ml) water, plus extra as needed ¾ cup (250g) Seville orange marmalade 2 sprigs fresh rosemary, stripped 2 tablespoons verjuice

2 tablespoons extra virgin olive oil

1 Take the ham out of the fridge and leave for 1 hour to come to room temperature (this also makes it easier to strip off the skin).

2 Preheat the oven to its highest heat setting, about 250°C fan-forced or conventional.

3 Strip the leathery skin from the ham, being careful not to remove any fat from underneath – you are after a 5mm-1cm layer of fat. Score the fat quite deeply into a diamond pattern, taking care not to cut through to the meat. Place the ham in a roasting pan on a wire rack or trivet covered with baking paper. Add ½ cup (125ml) of the water to the pan.

4 Combine the marmalade, rosemary, verjuice and oil in a small bowl. Rub the mixture over the top and sides of the ham. Roast for 8 minutes, then turn the pan around and roast for another 10 minutes. You are looking for a good even burnish over the fat (if it starts to burn, add a little more water to the pan).

5 Reduce the oven temperature to 220°C (200°C fan-forced). Add the remaining water to the pan to prevent the pan juices from burning. Bake the ham for another 15 minutes or until it is beautifully glazed, then leave to cool.

6 Proudly place the glazed ham at the centre of your table, then cut into slices and serve. Not suitable to freeze or microwave.