Preheat oven to 200°C (400°F). Place the marmalade, mustard, whisky and salt in a saucepan over high heat and whisk to combine. Bring to the boil, reduce heat to low and cook for 5–7 minutes or until thickened slightly. Strain and set aside.Use a small, sharp knife to score the ham in a diamond pattern and cover the hock with aluminium foil (this will prevent it from burning). Place the ham on a lightly greased wire rack in a baking dish lined with non-stick baking paper. Push a clove into each diamond and brush ham with the glaze. Roast for35–40 minutes, brushing with the glaze every 10 minutes, or until the ham is golden and caramelised. Serves 8–10.
+ Use your fingers to gently remove the skin from the ham, before using a knife to trim any excess fat.