Easter ham

One 8lb cooked boneless ham

18oz orange marmalade, preferably made with Seville oranges

1/2 cup mild and grainy mustard, such as ground Dijon mustard

1 tsp mustard powder

2 tbsp runny honey

2 tsp garlic granules

1 tsp ground ginger powder

1/3 cup water

(serves 10)

Score the ham with a sharp knife in a criss-cross pattern to a depth of about 1/2cm. Mix all the seasoning together until smooth. Brush the mixture all over the ham. Bake in a pre-heated oven at 180°C (350°F) for 2 hours, brushing with the glaze mixture about every half an hour. Place a piece of aluminium foil over the ham loosely towards the end of the cooking time if the ham browns too much. Remove from oven and allow to stand for 20 minutes before carving.

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