[Xmas] Christmas Heritage Ham

In a medium bowl, combine the Christmas ham glaze, rosemary and squeeze in the juice from 1/2 an orange. Season with salt and pepper and whisk to combine well.

Pull the rind from the top of the ham (leaving the white fat covering underneath). Lightly score the fat into a diamond pattern, about 1.5cm in length. TIP: Slice almost through the fat, but not into the meat! Scoring the ham allows the glaze to penetrate.

Place the ham, fat side up into the roasting tray lined with baking paper. TIP: If the ham doesn't sit upright in the baking tray, you can trim the underside of the ham to create a flat surface. Brush 1/3 of the glaze over all sides of the ham and add 1/4 cup of water to the base of the roasting tray. TIP: The water will stop the excess glaze from burning.

Place the ham into the oven to roast for 1 hour, or until the glaze has caramelised and the ham is heated through. Baste the ham with the remaining glaze every 20 minutes to stop it drying out and add a dash more water to the base of the tray each time you glaze the ham.