Recipes by Di Swann
1. Carefully run your fingers under the skin of the ham and lift it away. Do this slowly so that you finish with a smooth layer of fat. Place on a rack in a foil lined baking tray.
2. Arrange overlapping layers of orange slices over the ham, securing each orange slice with a whole clove and a few toothpicks.
3. Mix together Chelsea Golden Syrup
4. Preheat lidded barbecue to 200°C, place ham tray in the centre of the barbecue. Cover and return to temperature, this usually takes about 15 minutes. Turn the gas to low and cook at 200°C for 45 minutes to glaze ham. Alternatively, cook for a further hour or until hot through to the bone. Serve the ham hot or cold.
Oven Baking Method:
Bake in the oven at 180°C for 30-45 minutes, brushing with glaze every 10-15 minutes. To serve hot, bake at 160°C, allowing 20 minutes per kilogram, brushing with glaze every 15 minutes until it has all been used.