- 1 leg of ham around 3kg
- 300 g orange marmalade
- 120 ml orange juice
- 80 g honey
- Preheat oven on Convection to 180°C. Place the marmalade, orange juice and honey into a small saucepan. Over medium-high heat, whisk to combine. Bring to the boil and cook for another 5-8 minutes, until thickened slightly.
- Remove the skin of the ham by using a sharp knife to score the skin around the hock. Using your fingers, gently separate the skin from the fat. Remove and discard the skin. Using a small sharp knife, score the ham fat in parallel lines, 1cm apart. Cover the hock with aluminium foil.
- Place a sheet on non-stick baking paper on the enamel tray. Place the ham on top. Brush ham with a coat of the glaze. Place in the oven and cook for 1 hour basting with the remaining glaze every 10 minutes, or until the ham is caramelised (you may need to set the ham aside to rest).
- You can prepare this the night before and put in the fridge overnight. Can be served hot or cold.
Can be made the day before, store in fridge.