• 6kg smoked Ham bone in
• 300g light brown sugar
• ½ jar sweet orange marmalade
• 1 tbs dijon mustard
• Splash of brandy (minimum 50mls)
• Carrod for roasting
• ¼ jar Simply Stirred Chilli Jam
Mix together in a small saucepan the sugar, marmalade, mustard, Simply Stirred Chilli Jam and brandy. While stirring bring to the boil then remove from heat, set aside to cool.
Remove the rind carefully trying to keep as much fat on the leg as you can, keep the rind. Score lines into the fat with a knife to make a large diamond shape, with the lines about 3cm apart. (At this point, if desired, you can stud the ham with cloves).
Cut up a large carrot and put at the bottom of the roasting pan and place the ham on top (to keep elevated while roasting). Baste the ham put the rind back on top, cover with plastic wrap and leave over-night.
Heat oven to 150 degrees. Remove rind from ham (throw away), baste ham again, cover with foil and cook for 3 hours. Remove ham from oven, discard foil. Baste ham (leaving as much rind from the marmalade on top as possible, it caramelises), return to oven for 1 more hour. The fat should darken, serve hot.
*left overs are great on fresh white bread with sweet mustard pickles or aioli