- Step 1
Rinse the ham under cold water and pat dry with paper towel. Use a small sharp knife to cut around the shank in a zigzag pattern, about 10cm from the end. Carefully run the knife under the rind around the edge of the ham. Gently lift the rind off in one piece, running your fingers between the rind and the fat. Wrap the rind in a damp tea towel and place in the fridge. (Use for storing leftover ham.)
- Step 2
Trim the excess fat from the ham, leaving a 1cm-thick covering all over. Use a knife to score the fat, about 5mm deep, in a diamond pattern, taking care not to cut into the meat. Stud the centres of the diamonds with cloves.
- Step 3
Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves except for the top shelf. Add 250ml (1 cup) of water to a large roasting pan. Place the ham on a wire rack in the pan. Wrap the shank in foil.
- Step 4
Heat the marmalade in a medium saucepan over medium heat, stirring often, for 4 minutes or until the marmalade melts and just starts to bubble. Add the muscat and stir until well combined.
- Step 5
Pour half the glaze over the ham. Use a spatula to spread over the surface to evenly coat. Add the peppercorns to the remaining glaze. Bake the ham in oven for 30 minutes. Turn the pan 180 degrees. Pour the remaining glaze over the ham. Bake in oven for a further 25-30 minutes or until golden brown. Set aside for 15 minutes to rest. Carve the ham and serve.
Time plan tip: Prepare to the end of step 2 up to 1 day ahead. Store, covered with reserved rind and a prepared clean tea towel, new pillowcase or cloth ham bag in the fridge (see How to Store Leftover Ham, below). Continue from step 3, 41/4 hours ahead. Cover loosely with foil and set aside at room temperature.