Preheat oven 180˚C and put the oven shelf to the lowest position.
Peel the skin away from the ham using a sharp knife, leaving a thin layer of fat on the surface.
Transfer the ham into a large roasting pan, or if too big onto a large baking tray.
In a small saucepan over low heat cook the marmalade and sugar until combined.
Glaze the ham. Arrange the orange slices, overlapping, on top.
Secure each slice with a toothpick if needed. Brush with a little more glaze.
Bake for 1 hour and 20 minutes. Brush occasionally with remaining glaze.
Serve hot or cold.
Tip: To remove rind use a small sharp knife to cut though rind. Cut along the shank and use your thumb to run underneath the skin to separate edges from fat. Starting from the widest edge, pulling rind from ham.
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