INGREDIENTS: 6kg half leg ham 1 tablespoon whole clove 1/2 x 600g jar sweet orange marmalade 1/3 cup brown sugar 1 tablespoon soy sauce 1 teaspoon ground ginger 1.5kg chat potatoes, halved 2 tablespoons olive oil 2 garlic cloves, crushed English mustard, to serve INSTRUCTIONS: Preheat barbecue on high with hood closed. Using a small sharp knife, cut around edge of rind. Run thumb under rind to separate from fat. Remove and discard. Score ham fat diagonally at 3cm intervals to form a diamond pattern. Press cloves into corners of diamonds. Place ham on a wire rack in a disposable foil baking tray. Add boiling water to pan until 2cm up sides of pan. Combine marmalade, sugar, soy sauce and ginger in a bowl. Using a pastry brush, brush half the mixture over ham. Reduce temperature to medium. Cook ham, with hood closed, using indirect heat (see note), for 30 minutes. Meanwhile, cook potato in a saucepan of boiling, salted water for 15 minutes or until just tender. Drain. Place in a large disposable foil baking tray. Add oil and garlic. Season with salt and pepper. Toss to coat. Brush remaining marmalade mixture over ham. Add potatoes to barbecue. Cook, with hood closed, using indirect heat, for 45 minutes or until ham is caramelised and slightly charred and potatoes are golden and tender. Remove ham. Cover. Set aside for 15 minutes. Remove and discard cloves. Slice ham. Serve with potato and mustard. (Source: Australia's Super Food Ideas December 2010 / January 2011)
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