7 or 8kg ham, cooked on the bone
275g jar cranberry sauce
1/2 cup Chelsea Soft Brown Sugar
1/4 cup brandy or whiskey
finely grated zest of 1 orange
1 cup orange juice

Preheat oven to 180°C. Remove skin from ham and discard, leaving an even layer of fat. With the tip of a sharp knife, score the fat in a diamond pattern.
Place ham in a large roasting pan. Make glaze by mixing the cranberry sauce, Chelsea Soft Brown Sugar, brandy or whiskey and orange zest in a bowl. Spread glaze over the scored fat. Pour the juice into the pan to surround the ham.
Bake ham for 1 hour, basting at regular intervals, until the glaze has caramelised and ham is heated through. Remove to rest for 15 minutes before carving, using a very sharp knife as it will help you to cut the ham in neat, thin slices.

Recipe and image from Food to Love.

Leftover ham on the bone should be kept in the fridge in a ham bag or tea towel which has been soaked in a vinegar solution. This will keep it fresh.