Serves 8-12
1 x 9kg leg of ham (uncooked or cured)
Glaze 1½ cups brown sugar
3 cups pineapple juice
2 tbsp whole cloves
350g jar of blood orange or breakfast orange marmalade
1 cup brown sugar (extra)
¼ cup fresh orange juice
1 Preheat oven to 160C. Put ham into large roasting pan and cook for 5 hours on the lowest shelf of oven. Allow to cool.
2 Make a V-shaped cut around the shank of the ham, about 10cm from the end. Remove rind from ham by running your thumb around the edge under the skin at the widest end and gently pulling it back over shank. Discard skin. Wash roasting pan and return ham to clean pan. Combine sugar and pineapple juice. Pour over ham into pan. Cook for 30-40 minutes, basting throughout cooking time.
3 To glaze ham. Using a sharp knife, score diagonal lines at 3cm internals over ham (taking care not to cut too deeply) to create a diamond pattern. Put ham onto a large non-stick baking tray. Place a clove into the centre of each diamond on ham. Combine marmalade, sugar (extra) and orange juice in a bowl. Brush ham liberally with marmalade mixture. Bake for 40-50 minutes or until golden brown, basting throughout cooking with the glaze. Transfer to a platter or ham stand before serving.
NOTE: If your ham has already been cooked or cured, go straight to glazing the ham, as described above.
