Redcurrant and balsamic glazed ham

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern. Press a clove into the centre of each diamond. Wrap shank end in foil.
• 2
  Place jelly, sugar, balsamic vinegar, peppercorns and ½ cup cold water in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until jelly has melted. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stand for 10 minutes. Strain through a fine sieve into a heatproof jug. Discard peppercorns.
• 3
  Place ham on a wire rack in a roasting pan. Add boiling water to pan until it reaches 2cm up sides of pan. Brush ham with 1/4 jelly mixture. Bake, basting with remaining jelly mixture every 20 minutes, for 1 hour 30 minutes or until ham is golden. Remove foil and serve.