This recipe for baked ham draws inspiration from the Middle East. The combination of orange marmalade, pomegranate molasses and Dijon mustard is intoxicating.
Combine the marmalade, molasses and mustard in a saucepan and heat gently for 10 mins until the mixture becomes syrupy. Set aside for the time being.
Prepare the ham by removing the rind. Using a sharp knife score the fat to create a diamond pattern. Place a clove in each of the diamond shapes and brush with the glaze all over the ham.
Cook for 1 hour, ensuring to brush more of the glaze every 15 mins.
Once cooked allow the ham to rest for 15 mins before slicing.