1 bone-in smoked ham (9-10 pounds), skin removed
1 cup water or stock
1 cup all-natural, good-quality orange marmalade
1/4 cup dry sherry or balsamic vinegar
Coarse black pepper
3 tablespoons rosemary, finely chopped
Pre-heat the oven to 325ºF. Score the ham's fat in a crosshatch pattern, then place the ham on a rack set over a roasting pan with 1 cup water or stock. Loosely cover with foil and roast for 1 hour. Meanwhile, make the glaze by combining the marmalade, sherry or balsamic vinegar and lots of pepper in a saucepan. Stir in the rosemary and cook until thickened slightly. After the ham has been cooking for an hour, baste it with half of the glaze, then roast for another 30 minutes, uncovered. Baste with the remaining glaze and roast for 15 minutes more. Remove the ham from the oven and let stand under parchment and foil for up to 30 minutes. Carve and serve with Broiled Pineapple, Mashed Potatoes and Leeks and Warm Biscuits with Honey Butter alongside.