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Ingredients
- 1 None leg of ham (about 20 lbs)
- 1 jar (12 oz) blood orange marmalade
- 1/4 cup firmly packed brown sugar
- 1/4 cup orange juice
- None None Whole cloves, to decorate
Method
- Preheat the oven to 350°F.
- Cut through the ham rind 4 inches from the shank end of the leg. To remove the rind, run your thumb around the edge of the rind just under the skin. Start pulling the rind from the widest edge of the ham; continue to pull the rind carefully away from the fat up to the shank end. Remove the rind completely.
- Score across the fat at about 1 1/4-inch intervals, cutting through the surface of the fat (not the meat) in a diamond pattern. Don't cut too deeply or the fat will spread apart during cooking.
- For the blood orange glaze, combine the marmalade, sugar and orange juice in a small saucepan. Stir on low heat until the sugar dissolves.
- Line a large roasting pan with parchment paper or foil (this will make cleaning the pan easier). Place the ham on a wire rack in the pan. Brush ham well with the glaze and cover the shank end with foil.
- Bake the ham for 40 mins. Remove from the oven. Decorate the ham with cloves. Return to the oven and bake for a further 40 mins or until browned all over, brushing occasionally with the glaze.
- Serve the ham warm or at room temperature.
