Nothing says Christmas quite like a sweet roasted leg of ham.
350g fine-cut orange marmalade (we used Rose’s Fine-Cut Marmalade)
1/2 cup (125ml) maple syrup
1/2 firmly packed cup (125g) brown sugar
1 cup (250ml) apple cider
6kg whole leg ham on the bone
Cloves, to stud
1.Place marmalade, syrup, sugar and juice in a saucepan over low heat. Cook, stirring, for 3-4 minutes until marmalade dissolves. Increase heat to medium-low and cook for 10 minutes or until reduced by half.
2.Preheat oven to 170°C. Use a small sharp knife to cut around ham shank in a zigzag pattern. Carefully run knife under the skin, around the edge of the ham. Gently lift off skin in 1 piece by running your fingers between the rind and the fat, and discard. Using a small sharp knife, score the fat in a diamond pattern, then press 1 clove into each diamond.
3.Pour enough water in a large roasting pan to come 2cm up the side (this will prevent the glaze burning as it drips). Place a wire rack in the pan and place ham on rack. Cover shank with foil.
4.Brush ham with a little glaze and bake for 1 hour, basting every 15 minutes with remaining glaze and adding more water, if necessary, until golden.
5.Serve warm or at room temperature.