Glazed Ham
	7 kg    leg ham   ½ cup    breakfast marmalade   ¼ cup    firmly packed brown sugar   1   orange, juice     Glaze: 1 Place all ingredients in a small saucepan and stir over low heat until the sugar dissolves. Simmer for 5 mins or until mixture thickens. 2 Preheat oven to 180°c. Use a sharp knife to cut a zigzag pattern around the shank, about 10cm from the end. Carefully run the knife all the way around the edge of the rind to loosen it. Starting at the wide end, gently pull the rind towards the shank, keeping it in one piece. 3 Trim any excess fat, leaving a 1cm thick layer of fat. Score a diamond pattern into the fat layer, cutting about halfway through. Stud each diamond with a clove. 4 Pour 2c water into a large roasting pan. Place a wire rack in the pan and sit the ham on top of it. Pour half the glaze over the ham and use a pastry brush to spread it evenly over the ham. 5 Place in the preheated oven and bake for 45-50 mins, brushing with remaining glaze every 20 mins. Ham should be golden and bubbling when ready. Set aside for at least 20mins to rest before carving.   Servings: 20   Copyright © 2006, The Gourmet Saint