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. 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 way through.
Decorate with cloves, by placing into centre of each diamond. Heat marmalade, ginger, whisky and mustard in small saucepan, simmer
5 minutes, until thickened.
Place ham onto a roasting pan with a rack, cover shank with foil. Pour 1 cup of water into pan. Brush 1⁄3 marinade on ham. Cook ham for 20 minutes, then brush with another 1⁄3 of the marinade, 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.
TIP If a whole leg is too much, use a half leg of ham, or a small shoulder of ham. Simply halve the glaze ingredients, but cook in the same way.