A recipe from the Good Food collection.
6 kg (13 lb) cooked ham on the bone
3 tablespoons orange juice
250 g (9 oz/¾ cup) orange marmalade
1 tablespoon grated fresh ginger
2 teaspoons mustard powder
2 tablespoons soft brown sugar
whole cloves (about 30)
1. Prepare a kettle or covered barbecue for indirect cooking at moderate heat (normal fire). Run your thumb around the edge of the ham, under the rind, to remove it. Begin pulling from the widest edge. When you've removed the rind to within 10 cm (4 inches) of the shank end, cut through the rind around the shank. Using a sharp knife, remove the excess fat from the ham. (If you like crackling, rub the rind with salt and barbecue for 40 minutes.)
2. Using a sharp knife, score the top of the ham with deep diagonal cuts. Score diagonally the other way, forming a diamond pattern. Place the ham on the barbecue, put the lid on and cook for 45 minutes.
3. Put the juice, marmalade, ginger, mustard and sugar in a small pan. Stir over medium heat until combined, then cool. Remove the ham from the barbecue (so you don't burn yourself). Carefully press the cloves into the top of the ham, one clove per diamond, and brush all over with the marmalade mixture. Return the ham to the barbecue, cover the barbecue and cook for a further 45 minutes. Serve warm or cold.