A glazed ham is a beautiful centrepiece and can be prepared in advance to ease stress on the big day. You can use a premade glaze or try this very easy mix. You’ll need a large oven tray, baking paper, a basting brush and a small sharp knife.
Preheat oven to 180°C.
In a medium-sized bowl, combine the apricot jam and marmalustard.
Peel back skin from the ham, being careful not to tear the fat. Use a sharp knife to score around the shank, and then detach the skin.
Score the fat evenly with a small sharp knife, in a crisscross pattern, to form diamonds then stud with cloves.
Place ham in a large roasting dish with a cup of water, bush half the glaze over ham and bake for about 40 mins, basting every 15 mins with the rest of the glaze, until sticky, golden and warmed through.
Allow to rest for 30 mins before carving.
For the Glaze:
1 jar Bonne Maman Apricot jam
1 jar Condimentium Marmalustard
For the Ham:
1 whole free farmed or free range champagne or on the bone ham