Hams should have a traditional flavour and stand alone without glazing. However, I like to glaze mine for appearances, as well as adding to the flavour. I tried various recipes over the years until my friend Jan Heshall let me in on her secret recipe. Having worked for the Pork Board, Jan knows a thing or two about pigs and her glazed hams are legendary.
1 Gently remove the skin from the ham and discard, leaving the layer of fat still covering the meat.
2 Criss-cross the fat layer with a knife, stud with cloves and put into a foil-lined baking tray.
3 In a blender mix ¾ cup of apricot jam, 1 cup of brown sugar and 2 cups of orange juice.
4 Pour this over the ham and put it into a medium oven.