Glazed Ham

The finished product. You can see where I patched it up.

Around 10kg ham

2 cups orange marmalade

1/2 cup cider vinegar

4 teaspoons dry English mustard

1 teaspoon ground cloves

Whole cloves

1 cup orange juice

Ham Glaze

3 tablespoons St Dalfour cherry jam

3 tablespoons brown sugar

Ham stock

Remaining basting mixture

Preheat oven to 250 degrees C.

Opps. I took too much fat off, but patched it up.

Cut the skin around the shank of the ham and ease the skin from the fat. To do this, slide your hand between the skin and the fat. Be careful not to slide it between the meat and fat as I have done here. :(

Remove the skin completely, and reserve.

Trim excess fat, leaving at least 2 cm of fat all over.

Score the fat in diagonal patterns. Place a clove in the centre of each diamond.

Combine marmalade, vinegar, mustard and cloves together, whisking to combine.

Pour half a cup of water in the bottom of the pan. Place ham in baking dish. If the shank end hangs outside the pan cover it with foil, making sure the juices from the shank will drain back into the pan to keep the oven clean.

Spread some of the marmalade mixture over the ham ensuring the ham is fully surrounded with this mix, and place in the oven.

Bake for 10 mins, remove and baste with marmalade mixture. Continue to bake and baste until the ham is golden, 30-40 mins.

Remove from the oven and cool in the tin. Transfer to a serving platter and place in the fridge. Cover with an old clean tea towel or pillowslip. (You will need to replace this daily)

Ham skin simmering on stove

While the ham is in the oven make ham stock. Cut skin into squares, around 15cm each. Place in a saucepan with trimmings, cover with water and simmer for an hour. Remove the skin and trimmings from the saucepan and turn the heat to high. Boil rapidly until around 1 cup stock remains.

To make Glaze Condiment

Combine ham stock, juices from the bottom of the pan you cooked the ham in, basting mixture, brown sugar and cherry jam.

Taste for seasoning and adjust to your taste. It may need more sugar or jam. Or it may be too salty, in which case add a little water. You may prefer to add extra cider vinegar or mustard. Or you may like to add a little orange juice. This is very much up to the cook. 
I prefer to puree it with the stab blender but you could leave it chunky.

Chill and serve with the ham.