Instructions: Pre-heat oven to 300 degrees F.

Score fat in diamond pattern and stud with cloves. If there is a skin or rind, roll it back before scoring and then back on for roasting. It will be removed later.

Allow 15 minutes per kg.

Roast 1 hour on a rack in preheated oven.

Remove ham from oven, remove rind, pour orange juice in baking pan and sprinkle grated orange zest over ham.

Return to oven for another hour basting every 15 minutes. Mix the brandy and spices into peach juice. Pour entire mixture over ham and continue basting during the remaining cooking time. Raise heat if necessary to get a good mahogany colour.

To serve, garnish with drained peach halves filled with a dollop of currant jam.

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