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This classic glazed ham teams with the bright pop of dried cranberries for a festive touch. Photo / Benjamin Dearnley

Serves 8-10

• 1 cup orange marmalade
• ¼ cup honey
• ½ cup orange juice
• 5-6kg ham leg, skin removed *
• Cloves, for studding

1. Preheat oven to 200°C. Place the marmalade, honey and orange juice in a saucepan over high heat and whisk to combine. Bring to the boil and cook for 5-7 minutes or until thickened slightly. Set aside to cool slightly.

2. Use a small, sharp knife to score the ham fat in a diamond pattern and cover the hock with aluminium foil. Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper. Push a clove into each diamond and brush with the glaze.

3. Roast for 40-50 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised.

* Use a sharp knife to score the skin around the hock, before using your fingers to gently remove the skin from the ham. Trim any excess fat.

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