Directions

1. Begin by removing the skin from the ham. You can do this either with a knife or by peeling it off with your fingers.
2. Score the ham in both directions, creating a diamond pattern. Be sure to cut just through the fat layer.
3. Preheat your oven to 160°C (320°F) on the fan-forced setting.
4. In a small saucepan, combine the breakfast marmalade, Dijon mustard, and hot honey. Warm the mixture over medium heat, stirring continuously, to create a homogeneous sauce. The aim here is not to boil it, but simply to blend the ingredients well.
5. Pour approximately half of the glaze over the ham, spreading it evenly.
6. Place the ham in the oven and bake for 40 minutes. Then, reapply more glaze every 10-15 minutes for another 50 minutes, totalling 1.5 hours of cooking time.
7. Once done, remove the ham from the oven and allow it to rest for 10 minutes before carving.