8 hour preparation time
1 large jar marmalade
2 cups orange juice
1/4 cup whole seeded mustard
1/2 cup honey
1/2 cup caramelised balsamic vinegar
1/4 cup coffee vino cotto
pinch of ground clove
pinch ground fennel seed
1 small picnic ham
2 oranges sliced
Using a small knife, remove the skin from the ham without removing the fat layer. Score the fat in a diamond pattern, about 5mm deep.
In a large bowl, mix all the marinade ingredients until combined fully. Add the ham and cover. Place in the fridge to marinade for about 4 hours.
Once the ham has marinated, set the oven to 160 degrees celsius.
Take the orange slices and attach them to the outside of the ham with skewers (otherwise they will slip off when you baste the ham).
Place the ham and all of the marinade into a large baking dish and cook for around 4 hours, remembering to baste the ham every half hour with the sauce.
Once cooked and caramelised perfectly, carve and serve.
Storage tip: To store leftover ham on the bone