Glazed Leg of Ham with Cranberry Stars

Grease a 30x20cm lamington pan and line with plastic. Heat juice in a small saucepan over medium heat for 4 minutes. Remove from heat.

Place 1/2 cup cold water into a small bowl. Sprinkle gelatine over and whisk with a fork. Set aside for 5 minutes. Stand the bowl in a heatproof bowl of hot water and stir to dissolve gelatine. Stir into warm cranberry juice until combined. Pour into pan and cool.

Meanwhile, stir cranberry sauce, jam, sugar and mustard in a saucepan over medium heat until smooth and bring to the boil. Reduce heat and simmer for 5 minutes. Remove from heat and cool.

Preheat oven to 160°C. Line a large roasting pan with baking paper and place a wire rack into pan. Cut around shank of ham in a decorative zigzag pattern, approximately 10cm from end of shank. Remove rind from ham by running your thumb around the edge, under the skin, at the widest end and gently pull rind back over shank. Discard the skin.

Place ham onto rack in pan. Brush with glaze. Bake for 1 hour and 30 minutes, basting every 30 minutes until glossy, sticky and golden. Remove ham, cool slightly then refrigerate for 3 hours or overnight.

Turn jelly out onto a chopping board and remove plastic. Using a 4cm-wide star biscuit cutter, cut stars from jelly and arrange over glazed ham. Secure each with a clove. Transfer ham to a serving platter to serve.