Orange Marmalade and Whiskey Glaze

Method

1. For the Glaze - Warm the marmalade, whiskey and Dijon mustard in a small saucepan over medium heat until heated through. Note: the glaze will keep up to 2 weeks in the fridge.
2. 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. Cover the ham with the thinly sliced oranges in a fish scale pattern, starting at the widest side. Secure the oranges with toothpicks. Pour all the warm 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 in places.
3. Serving the Ham - Place on a serving platter and wrap the bone end with a serviette. Add Christmas decorations, ribbon and fresh herbs or olive leaves.