Ingredients

• 7-8kg leg of ham on the bone
• 1/2 cup ginger marmalade
• 100g brown sugar
• 1 tablespoon Dijon mustard
• 1/4 cup macadamia butter*
• 1/4 cup Davidson Plum chili sauce (or sweet chilli sauce)
• 150g macadamias, finely chopped

Instructions

1. Preheat oven to 180°C, fan-forced. Position an oven shelf in the
2. lowest position and remove all the other shelves.
3. Use a small sharp knife to cut around the ham shank (end of the leg) in a zigzag pattern 10cm from
4. the end. Carefully remove the skin from the ham in 1 piece by running the knife and score the fat in
5. a diamond pattern. Place the ham in a baking dish lined with several layers of non-stick baking
6. paper.
7. Combine the marmalade, sugar, mustard, macadamia butter and chilli sauce in a small saucepan and
8. stir over a low heat until the marmalade melts. Brush the ham with half the marmalade glaze to
9. evenly coat. Bake in the oven for 50-60 minutes or until golden brown.
10. Press the macadamias firmly onto the ham and brush with remaining glaze. Bake for a further 15
11. minutes or until nuts are lightly toasted. Remove from the oven and set aside for 15 minutes to rest
12. before carving.