Spiced glazed ham

Preheat oven to 180C or 160C fan. To remove skin from ham, make a cut around shank into skin only, about 10cm from knuckle. Loosen rind around edges by running a thumb underneath. Pull rind gently away from fat in one piece. Discard rind. Score fat in a diamond pattern, taking care not to cut into flesh.

Place ham in a baking pan. Cover with foil and bake for 45 minutes. Remove foil. Increase oven to 200C or 180C fan.

Meanwhile, combine orange juice, sherry, brown sugar, ground ginger and mustard. Spread half of glaze mixture over ham, then stud each diamond of ham fat with a clove. Bake for another 30-40 minutes, basting approximately every 10 minutes with remaining glaze, until ham is a rich, shiny golden brown.

Serve ham hot or cooled to room temperature and start carving thin slices from opposite end to hock.