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Method :
Preheat oven
to moderate 180C. Remove rind from ham by running a thumb around the
edge, under the rind. Begin pulling from the widest edge. When rind has
been removed to within 10cm or the shank end, cut through the rind
around the shank. Using a sharp knife, remove excess fat from ham;
discard. Squeeze juice from orange and set aside.
Cut orange
rind into long, thin strips. Place ham on a roasting rack in deep baking
dish; add water, rind and cloves to dish. Cover ham and dish securely
with foil; cook for 2 hours. Remove from oven. Drain meat and discard
pan juices. Using a sharp knife, score the fat with deep cuts crossways
and then diagonally to form a diamond pattern. Combine the sugar,
mustard and marmalade in a medium bowl; mix to a thick paste. Spread
half thickly over the ham. Return to a moderately hot oven 210C, and
cook, uncovered, for about 30 minutes. Combine orange juice with
remaining brown sugar paste; stir until smooth. Remove ham from oven;
brush with a little brown sugar mixture. Press a clove into each
diamond, return to oven. Roast, uncovered, for a further hour; brush
with the brown sugar mixture every 10 minutes. Serve ham sliced, warm or
cold.
Cover
leftover ham with a damp cloth; store in refrigerator for about 10 days.
Change cloth regularly.
Serves 20
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