Christmas: Baked Ham with Maple, Mustard and Marmalade glaze

 Up to 2.2kg legham

½ cup maple syrup

3 teaspoonsmarmalade

3 teaspoonsbalsamic vinegar

3 teaspoonssherry

3 teaspoons wholegrain mustard

6 whole cloves

1 piece staranise

Remove the outerskin from the ham. Score the fat underneath to form a diamond pattern, beingcareful not to cut right through to the flesh underneath, then place the ham inthe slow cooker. Mix together the rest of the ingredients until well combined,then pour over the meat.  Cook for 5-6hours on High or10-12 hours on Low.

Remove the hamfrom the cooker and place in a baking dish. Heat the oven to 200C.

Strain the saucefrom the cooker into a saucepan and bring to a rapid boil. Boil until reducedto about ¾ cup. Spoon over the ham.

Bake the ham for10 minutes, then spoon the glaze from the bottom of the dish over the ham andcook for a further 5-10 minutes until golden.

Source: Thecomplete slow cooker by Sally Wise, published by ABC books