Ingredients
- 5 kg bone in cured and smoked ham, skin on
- 4 oranges, cut into thin round slices
- 1 cup (320g) marmalade
- 1/2 cup (110g) brown sugar
Method
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Preheat oven 180˚C and put the oven shelf to the lowest position.
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Peel the skin away from the ham using a sharp knife, leaving a thin layer of fat on the surface.
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Transfer the ham into a large roasting pan, or if too big onto a large baking tray.
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In a small saucepan over low heat cook the marmalade and sugar until combined.
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Glaze the ham. Arrange the orange slices, overlapping, on top.
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Secure each slice with a toothpick if needed. Brush with a little more glaze.
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Bake for 1 hour and 20 minutes. Brush occasionally with remaining glaze.
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Serve hot or cold.
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