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Remove the outer plastic wrapper, but not the inner casing. Put a 1.8kg-2kg ham into a large pan, cover it with cold water and bring to a boil, then turn down the heat and simmer for 1.5 hours, topping up with water to ensure its covered. Once finished, turn off the heat and leave for 10 minutes in the water and then remove.
Preheat the oven to 190°C, fan 170°C, gas 5. Meanwhile, melt together 150g of marmalade and 4 tablespoons of brown sugar in a small saucepan over low-medium heat or in the microwave on full power in 20 second bursts. Repeat 2-3 times.
Cut off the casing and use a sharp knife to score a diamond pattern across the fat. Use cloves to stud the outside edges of the meat. Use a dab of glaze to stick pieces of tinfoil onto the exposed ends of the joints to prevent them drying out during the final roast.
Coat the outside edges generously with 1/2 the glaze, letting it run inside the scored cuts, then return to the oven. Bake for 15 minutes, then remove and coat again with the remaining glaze. Return to the oven for the final 15 minutes. You can use a meat thermometer to double-check the meat is done – measure the thickest part of the joint, the temperature should reach 65℃.
Transfer to a serving dish and pour over any melted glaze and juices. Rest for 15 minutes before carving.
