MARMALADE AND MUSTARD BAKED HAM

Good ham , made the old fashioned way , where it is hung for a bit after curing and not pumped full of binding agents to absorb water , it is best soaked over night before baking . that way it doesn't become too dry as ham is already cooked before you buy it. So get your ham (4- 6 kg ) next score the skin deeply into the fat in diamond shapes . Soak the scored ham in 750 ml of dry apple cider and soak overnight . Remove the ham from the brine the next day and place in deep roasting pan . Discard the soaking liquid . Preheat your oven to 150 deg C . Place 750 ml of dry apple cider in a saucepan with 1 tbs of mace , 100gm of soft brown sugar and 300gm of marmalade simmer for 10 miutes and then add 1 tsp of mustard powder . Pour over the ham and cook in the oven for 2 hours, basting regularly with the juices from the pan . Cover the roasting pan with foil to keep the ham moist , remove the foil for the last hour of cooking . Drain the juices from the pan and reduce them in a saucepan until thick and syrupy . Spoon the sauce over the hot ham , serve with wholegrain mustard and a warm potato salad.