BLOOD-ORANGE GLAZED HAM

Serves 24

Prep + cooking time: 2 hours Score the ham the day before cooking. Cover the meat with the rind to keep it moist until cooking (discard the rind before cooking). Store the cooked ham in a dry ham bag or pillowcase, or covered with a tea towel. Replace the ham bag every few days with a clean towel.

• 9kg leg of ham

• cloves, to decorate

FOR THE BLOOD-ORANGE GLAZE

• 350g blood-orange marmalade

• ¼ cup (55g) brown sugar

• ¼ cup (60ml) orange juice

1. Preheat the oven to 180°C.

2. Cut through the ham rind 10cm from the shank end of the leg. To remove the rind, run your thumb around the edge of it just under the skin. Start pulling the rind from the widest edge of the ham; continue to pull the rind away from the fat up to the shank end. Remove the rind.

3. Score across the fat at about 3cm intervals, cutting through the surface of the fat (not the meat) in a diamond pattern. Don’t cut too deeply or the fat will spread apart during cooking.

4. To make the blood-orange glaze: Stir the ingredients in a small saucepan over low heat until the sugar dissolves.

5. Line a large roasting pan with baking paper (this will make cleaning the pan easier). Place the ham on a wire rack in the pan. Brush the meat well with the glaze and cover the shank end with foil.

6. Bake for 40 minutes; remove from the oven and decorate with the cloves. Return to the oven; bake for a further 40 minutes or until browned all over, brushing occasionally with the glaze. Serve warm or at room temperature.