Winner, winner, ham dinner. Our award-winning ham with marmalade glaze will make the perfect centrepiece.
Serves 8 | Prep 30 minutes | Cook 90 minutes
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 the ham into the middle of a large serving platter.
Surround with plump cherries and serve with the marmalade syrup in a little jug on the side.
Slice and serve warm or cold.
IGA Leg of Ham
1 (6-8kg) whole leg ham, on the bone
IGA Black and Gold Orange Marmalade
1 cup marmalade
Whole cloves, to stud
800g cherries, to garnish