Step 1 Preheat oven to 180°C. Place an oven shelf in the lowest position and remove the other shelves.

Step 2 Unwrap ham, rinse under cold water and pat dry. Use a small sharp knife to cut around the shank in a zigzag pattern, about 10cm from end. Run the knife under rind around edge of ham. Lift rind in one piece, running your fingers between rind and fat. Wrap in a damp tea towel. Use to store leftover ham.

Step 3 Trim excess fat from ham, leaving a 1cm-thick covering all over. Use a knife to score fat in a diamond pattern, 5mm deep. Stud the centres of diamonds with cloves.

Step 4 Pour 250ml (1 cup) of water into a large roasting pan. Place ham on a wire rack in the pan. Wrap the shank in foil.

Step 5 To make the glaze, heat the marmalade in a saucepan over medium heat, stirring often, for 4 minutes or until the marmalade melts and just starts to bubble. Stir in the muscat.

Step 6 Pour half the glaze over the ham. Spread over the surface to evenly coat. Bake in oven for 30 minutes. Remove from oven and turn the pan 180 degrees. Pour over the remaining glaze. Return to oven and bake for a further 25-30 minutes or until golden. Set aside for 15 minutes to rest before carving.

Step 7 Meanwhile, place tomatoes on a non-stick baking tray. Bake for 20 minutes or until tender. Use scissors to cut the tomatoes from the truss.