Instructions: Place the marmalade, lemon zest and juice and mustard into a saucepan.

Add 2-3 tablespoons of pineapple juice, bring to the boil and simmer until a thick syrup is achieved.

Carefully peel back the leathery skin from the ham, leaving the soft white fat layer.

Score a diamond pattern on the fat.

Brush with the glaze, then decorate with the citrus slices, pineapple, cherries and bay leaves.

Carefully brush glaze over again.

Place onto a roasting dish and bake at 200OC for 15-20 minutes until the glaze has set and the fruits have singed around the edges.

Remove and carve.

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