Easy Baked Gazed HamNormal fire, indirect, 11/4 hours, with lid on.11/2-2 drip trays required. Serves 10-12.

5-6kg cooked leg ham

MARMALADE GLAZE1 cup orange marmalade

1. With a sharp knife, cut the rind around the ham and down the centre to free it on all sides. Ensure that you have cutright through the rind to the fat. Place the ham on the barbecue and cook it with the lid on for 3/4 hour, or until theslit on top has widened to about 2.5cm.

2. Remove the skin from the ham and then score the fat with a knife to form 2.5cm diamonds. Warm the marmalade until it becomes a thick liquid.3. Brush this lavishly over the ham to glaze it. Becareful not to splash any marmalade on the coals. Cook with the lid on for 5 minutes. Re glaze and cook for another5 minutes. Place 1 piece of hickory on each side on the coals and allow them to catch fire before replacing the lid.Finish cooking for 20 minutes with smoke. Serve the hot ham sliced with vegetables or a salad.If you wish to dress the ham - pineapple rings, cloves and cherries may be added during the last 30 minutes of cooking. Hold them in place with toothpicks.

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