TOTAL TIME: 2 Hours | SERVES: 25 servings
6kg Cooked ham
1/2 cup Dijon mustard
1/2 cup Marmelade
1/2 cup Brown sugar
2 tbsp Ground ginger
¼ cup orange juice
2 tbsp TMD B.O.S.C. Liqueur (Orange, Lemon and Grapefruit Liqueur)
For the glaze, combine the sugar, mustard, marmalade, Liqueur and spices together.
Preheat the oven to 170°C. Cut around the shank of the ham without cutting into the fat and flesh.
Ease the skin from the fat by running your fingers between the rind and the fat. Using a sharp knife, score the fat to form a diamond pattern. Stud the centres of the diamonds with cloves.
Transfer to a large roasting dish. Brush generously with glaze. Increase the oven temperature to 200°C and bake while basting with glazing juice every 15 minutes, for 1 hour 30 minutes.