Mexican Summer Fruit Glaze

Method

1. First Glaze - Mix together raspberry jam, orange juice and cranberry juice.
2. Finishing Glaze - Bring all ingredients to a gentle simmer in a medium saucepan stirring occasionally for 15 minutes, until thick and syrupy. Set to one side for applying in the last 15 minutes of baking the ham. Remove the dried chipotle.
3. Preparing the Ham - Preheat the oven to 160°C fan. Prepare the ham by carefully removing the skin but leaving the fat intact. The best way to do this is to use your finger to separate the skin from the fat. Place the ham in a large baking tray with the fat side up. Score the ham by cutting horizontal lines into the fat. Pour all the first glaze over the ham, and add half a cup of water to the baking tray to stop the glaze from burning. Bake for 1½ - 2 hours, spooning more glaze onto the ham from the baking tray every 20 - 30 minutes until sticky and caramelised. Cover in foil if the ham starts to burn in places. For the final 10 - 15 minutes spoon half the finishing glaze all over the ham, and bake at 180°C until caramelised.
4. Serving the Ham - Place on a serving platter and wrap the bone end with a serviette. Add Christmas decorations, ribbon, fresh bay & mint leaves, garnish with fresh berries and lime halves. Serve the remaining finishing glaze as a condiment