Wendy's Kitchen Table

INGREDIENTS
4 kg half leg ham
¼ cup of Roses lime marmalade
2 tablespoons Brown sugar
2 tablespoons Dijon Mustard
1 egg yolk
200g Woolworths Select Savoury Honey Cashews, finely chopped

METHOD
Place oven shelf in lowest position of oven.
Preheat oven to 160˚C or 140˚C fan-forced. Line a large roasting pan with baking paper.

Remove rind from ham by gently running your thumbs between the rind and the fat of the ham. Cut rind off at shank, leaving the shank covered with rind. Using a sharp knife, score fat in a diamond pattern, taking care not to cut more than 5mmm deep. Place ham into prepared roasting pan.

Combine marmalade, sugar, mustard and egg yolk in a bowl and whisk until smooth.
Brush mixture liberally over the surface of the ham. Add nuts to remaining marmalade mixture and stir to coat. Spoon nut mixture onto upper side of ham, pressing on firmly. Cook for 1 hour, rotating the ham every 15 minutes to brown evenly. Stand for 10 minutes before slicing. Serve hot, cold or at room temperature.