Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). 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.
2.Place ham in a baking pan. Cover with foil and bake 45 minutes. Remove foil. Increase oven to 200°C (180°C fan-forced).
3.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.
4.Serve ham hot or cooled to room temperature. Carve thin slices from opposite end to hock.
A ham this size is usually a picnic ham, which is the boned shoulder with hock attached. It can be easier to carve and manage than a whole leg of ham. Use a cloth bag or old pillowslip to wrap up the ham and store it in the refrigerator.
Note