1. Step 1

   Take the ham out of the fridge 1 hour before baking.

2. Step 2

   Preheat the oven to 140C fan-forced (160C conventional) with the shelf in the lower third so the ham will sit in the centre of the oven.

To make the glaze

1. Place the ingredients in a bowl and whisk to combine.

To prepare the ham

1. Remove the ham rind (skin) by cutting through the skin around the top of the leg bone (“handle”) and run the knife between the rind and the fat layer along the edges of the ham. Slide your fingers under the rind and run them back and forth to loosen while pulling the rind back. Use a knife, if necessary, to slice off any residual rind. Score 2.5cm diamonds into the fat over the surface of the ham. Avoid cutting into the meat below (this can make the glazed diamonds fall off).

To glaze and bake

1. Place the ham in a large roasting dish. Prop the “handle” (leg bone) up on the edge of the dish, adding balls of foil underneath, if needed, so the surface of the ham is level (see notes). Squeeze the juice of 1 orange (4 quarters) over the ham. Then place the orange peel, along with the remaining orange quarters, into the roasting dish around the ham. Brush or spoon half of the glaze all over the surface of the ham (don’t worry about glazing the underside). Pour the water into the roasting dish, then place in the oven. Bake for 1.5-2 hours, or until sticky and golden all over (see notes), basting generously every 30 minutes with the remaining glaze and pan juices.

1. Before serving, allow the ham to rest for at least 20 minutes, or let it cool to room temperature. Continue to baste with the syrup in the pan. As the glaze in the pan cools, it will thicken and “paint” the ham even better. Save some of the glaze to use as a sauce.

To make the sauce

1. Add the reserved glaze to a saucepan along with the juices in the pan (which will firm to a jelly like consistency as they cool). Warm to melt, thinning slightly with water if needed.

To serve

1. Place the ham on a serving platter, wrap the handle with baking paper, tie with a ribbon, tucking in sprigs of rosemary and fresh bay leaves to decorate. Cut the ham into thin slices and drizzle with a little sauce.