Ingredients:

  • 1 (approximately 3 kg / 6.6 lbs) Pre-cooked, Cured, Bone-in Ham Joint
  • 100 whole cloves (approximately 1 tablespoon)
  • 200 ml / 7 fl oz Water or Dry Cider (for the roasting pan)
  • 240 g / 1 cup Light Brown Sugar (packed)
  • 120 ml / 1/2 cup Clementine Juice (freshly squeezed, 3-4 clementines)
  • 120 g / 1/2 cup High-Quality Orange Marmalade (preferably thick cut)
  • 60 ml / 4 tablespoons Apple Cider Vinegar
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Cloves (optional)
  • Pinch of Sea Salt

Instructions:

  1. Preheat oven to 160°C / 325°F. Place the ham in the roasting pan. Pour water or cider into the bottom of the pan to prevent drippings from burning.
  2. Carefully use a sharp knife to slice off the thick outer rind, leaving about 1 cm (1/2 inch) of the subcutaneous fat layer intact.
  3. Score the fat layer deeply in a diamond pattern (criss-cross cuts), ensuring the knife penetrates the fat but does not cut into the meat below.
  4. Push a whole clove into the centre of each diamond intersection for flavor and decoration.
  5. Cover the ham loosely with foil (tenting it) and place in the preheated oven for 1 hour 30 minutes.
  6. While the ham roasts, combine brown sugar, clementine juice, marmalade, cider vinegar, cinnamon, ground cloves, and salt in a small saucepan.
  7. Bring the glaze mixture to a simmer over medium heat, stirring until sugar is dissolved. Reduce heat and simmer gently for 5–10 minutes until slightly thickened and syrupy. Remove from heat.
  8. After 90 minutes of initial roasting, remove the ham from the oven and discard the foil. Increase the oven temperature to 200°C / 400°F.
  9. Generously brush the entire surface of the ham with one-third of the prepared glaze. Return to the hotter oven and roast for 15 minutes.
  10. Remove ham and baste with half of the remaining glaze. Return to the oven for a further 15 minutes. Apply the final coat of glaze and roast for the final 15 minutes, until the glaze is deeply caramelised and glossy.
  11. Check doneness using a meat thermometer (target 60°C / 140°F). Transfer the ham to a cutting board, tent loosely with foil, and allow to rest for a minimum of 20 minutes before carving.