Glazed Christmas Ham -Bertocchi

1 Bertocchi or San Marino whole leg ham, on the bone (about 8-9kg)
1/2 cup brown sugar
1/4 cup marmalade
2 tablespoon Dijon mustard
Juice and zest of a large orange
Cloves to stud the ham
1. Preheat oven to 170ºC.
2. Line a large baking dish with 2 layers of nonstick
baking paper.
3. Place an oven shelf in the lowest position.
Remove all other shelves.
4. Use a sharp knife to cut around the shank of the
ham, about 10cm from the end. Then run the
knife under the rind around edge of ham.
5. Gently lift the rind off in one piece by running
your fingers between the rind and the fat.
6. Score the fat in a diamond pattern (45º angle),
about 5mm deep.
7. Stud the centres of the diamonds with cloves.
Transfer to prepared dish.
8. Combine brown sugar, marmalade, mustard,
juice and zest in a saucepan and gently heat until
the sugar has dissolved. Continue to cook until
reduced slightly.
9. Brush one-third of the glaze over the ham. Bake,
brushing with glaze every 15 minutes, for 1 hour
and 15 minutes or until the ham is golden and cooked.

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