METHOD

1. Place the marmalade, ginger, garlic, sugar, water and mustard in a medium saucepan over medium heat. Bring to a simmer, whisking to combine. Cook for 15 minutes or until slightly reduced. Add the bourbon, whisk to combine and remove from the heat.
   
2. Preheat oven to 180°C (350°F). Lightly grease a large wire rack over a roasting pan lined with aluminium foil. Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim  any excess fat. Wrap the ham hock in non-stick baking paper then aluminium foil. Score the fat of the ham in a diamond pattern and push 1 clove into the centre of each diamond. Place the ham on the rack and pour the glaze over.  Roast, brushing with the glaze every 15 minutes, for 1 hour or until the ham is golden and sticky.
   
3. Serve the ham with any remaining glaze. Serves 12–14
   

TIP
This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can’t buy a pre-cooked ham in your part of the world (sometimes the case in the UK), ask your local butcher for a cured leg and follow their cooking instructions before glazing.

Photography: Con Poulos