Go the full traditional this year with this glazed ham on the bone. You can easily glaze any size ham as long as it has a rind just adjust the amounts accordingly.
cooked ham on the bone, whole
½ cup orange marmalade
juice of 1 orange
¼ cup brown sugar
2 Tbsp sherry
1. Remove the rind from the the ham by cutting through the skin at the shank-end with a small knife. Make an incision lengthwise down the middle of the rind, starting from the shank-end cut.
2. Insert your thumb under the incision and ease the rind off one half of the ham. Repeat with the other side. Trim off any excess fat but you do need to leave an even layer of fat.
3. Using a small sharp knife, score the fat on the diagonal to a depth of 2mm, then crossways to make a diamond pattern. Push a clove into the centre of each diamond.
4. Cover the shank end with foil to stop it burning and place the ham on a rack in a large roasting dish.
5. Preheat the oven to 160°C.
6. Combine marmalade, orange juice, brown sugar and sherry in a small saucepan. Stir over a medium heat until sugar has dissolved and the glaze comes to the boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Spoon half the glaze thickly over the ham, covering the exposed fat.
7. Bake for 10 minutes per 500g. Baste 3-4 times during the cooking with the remaining glaze. Set aside for 10 minutes before carving.