Nut Crusted Ham

Preparation time: 20 minutes
Cooking time: 80 minutes
Makes: 25 serves
Notes:
Alternatively, ask your butcher to remove the rind for you.
To start carving the ham, make a 1.5cm deep cut in ham parallel to the edge of the shank rind. Place knife about 7cm from the cut and slice at slight angle to meet the cut; remove wedge of ham, then carve slices parallel to the cut surface.
To store leftover ham, place rind over top of cut ham. Soak a large piece of muslin or a cotton pillow case in a solution of half white vinegar and half water. Wring cloth, then wrap ham. Place on a tray and refrigerate. Rinse the cloth well and repeat vinegar solution every 2 days. Ham will keep up to 2 weeks
Any leftover ham can be frozen for up to 1 month.

1.	Position an oven shelf at the lowest position in oven and remove all other shelves. Preheat oven to 150ºC. Line a large baking pan or grill pan (large enough to fit ham) with non-stick baking paper.
2.	Remove rind from ham: using the point of a sharp knife score a zigzag pattern through the rind, about 9cm from the end of hock. Run your thumb around the entire edge of the ham to loosen the rim of the rind from the fat. Then, slide your fingers between the fat and the skin, working from the widest edge of the ham towards the hock, until all the rind is free. Pull rind away (reserve rind for storage - see notes).
3.	Remove any jelly from surface of ham. Place ham in prepared pan and cover hock with foil.
4.	Place marmalade, honey, orange rind and cardamom in a large bowl; beat with a spoon until combined.
5.	Place nuts in a food processor and process until finely chopped (not ground). Add nuts to marmalade mixture and stir to combine. Press nut mixture over top of ham using wet hands. Bake ham for 1 hour at 150 ºC Increase temperature to 180ºC. Bake for a further 20 minutes or until crust is brown. Allow to rest for at least 30 minutes before carving. Ham can also be served cold.