Move the oven shelf to lowest position in the oven, removing all other shelves. Preheat to 150Â°C fan forced . Line a large roasting pan with baking paper.
To remove the rind, starting from the pointed end, lift the rind with one hand and slip your fingers between the rind and ham fat. Continue to run your fingers between the rind and ham fat while gently peeling the rind back towards the bone end with other hand. If need be loosen the edge of the rind with a small sharp knife.
Score the ham fat in a diamond pattern, making sure you cut no deeper than 5mm. Place ham into the roasting pan.
Combine the marmalade, apple juice and sugar in a small saucepan, stir over medium heat until thick about 5-8 minutes. Remove from the heat and add mustard. Set aside to cool. Spoon the mixture over the surface of ham. Bake for 11/2 hours, spooning the glaze and pan juices over the ham every 30 minutes.
Increase oven temperature to 200Â°C fan forced and bake a further 10-15 minutes until golden and crisp. Serve hot or at room temperature.
Woolworths Cooking Tips:
The glaze can be made up to 5 days ahead, store in an airtight container in the fridge.Storing ham; Place the rind back over the top surface of the ham if you can. Rinse a calico ham bag or old pillowcase in a solution of 2 cups white vinegar and 8 cups of cold tap water. Wring out then store the ham on the bone inside the bag and refrigerate for up to 2 weeks, washing and re-soaking the bag every 2-3 days.