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.