MARMALDE GLAZED HAM ....

Remove the rind from the ham by running a thumb around the edge of the ham just under the rind .
Begin pulling from the widest edge , using your fingers to loosen it from the fat .
When the rind is removed to 10cm / 4inches from the shank , cut through the rind with a sharp knife .
Now cut along through the fat at 3cm / 1 inch intervals to form diamond shapes ....do not let the knife cut through the flesh ......
MARMALADE GLAZE
Combine in a small saucepan ....
1/2 a cup of marmalade , the rind of 2 oranges ( grated )
1/4 cup of honey
juice of 2 oranges
1 tbs of Dijon mustard
Ground pepper to taste .
Heat until well combined , stirring continuously .
Place the ham in a baking tray and pour over the glaze .
Marinate in the refrigerator over night , baste occasionally before going to bed .
Next day preheat your oven to 180 deg C for 35 mins per kilogram , basting frequently .