Marmalade Glazed Ham

Preheat oven to 180°C

Using a sharp knife carefully remove the skin from the ham. You can use your fingers to help separate the skin from the fat. It’s important not to remove much of the fat underneath as that’s what you will be scoring

Use a small sharp knife score the fat into a 2cm diamond pattern, about ½ cm deep. If you cut through to the meat the fat can easily fall off during cooking

Place all the glaze ingredients into a small saucepan and stir over a low heat until ingredients have combined and have come to the boil for a few minutes

Place the ham on a wire rack in a large baking tray lined with baking paper or foil

Put the ham into the oven (without glaze) for 5 min to open the scored fat
Using a pastry brush, glaze ham every 10 mins for 40 mins or until ham is golden