Bundaberg Rum Glazed Ham

Directions

1. Carefully remove skin from the ham,
2. Cut surface fat into neat diamonds. Special care needs to be taken to ensure you do not cut too deeply. Only cut halfway through the layer of fat.
3. Decorate ham with whole cloves and halved glazed cherries. 
4. Press halved glazed cherries onto ham with halved toothpicks into alternate diamonds and the cloves into the other diamonds.

1. Mix all glaze ingredients in bowl, stir until combined and pour all over the Ham.
2. Put the ham into moderate oven (too hot oven will dry Ham so be careful with the temp).
3. Cook for 2-2.5 hours and baste with juices every half hour until ham is golden brown (remember the ham has already been cooked).

4. Fold some thick white paper over the foot end and secure to hold whilst carving.

5. A red or tartan ribbon tired over the white paper will add a festive touch.