Baked Ham with a Marmalade Glaze- IGA Tasmania

Ingredients

• half leg ham, on the bone
• 1 1/2 cup marmalade
• Whole cloves, to stud
• 800g cherries, to garnish
• Preheat oven to 170°C and place shelf to the lowest position.
• Carefully remove the rind from the ham, making sure you don't trim all the fat.
• Use a small sharp knife to score the fat into a diamond pattern, about 5mm deep.
• Transfer the ham to a large roasting pan and pour in 1 cup of water.
• Spread the marmalade over the ham then place a clove in the middle of each diamond of fat.
• Cover loosely with foil and bake for 1 hour.
• Remove the foil, glaze again and bake for another 20 minutes or until the surface of the ham is golden and caramelised.
• Remove the ham from the pan to a large chopping board and rest for 15 minutes.
• Meanwhile, pour the pan juices into a small saucepan and bring to a gentle boil, reduce the heat and simmer until a nice thick syrup results.
• To serve, place ham into the middle of a serving platter. Surround with plump cherries and serve with the marmalade syrup.