7 kg leg ham
1/2 cup apricot nectar
2 tsp grated orange rind
1/2 cup soft brown sugar
2 tsp brown mustard seeds
2 tbsp apricot conserve
2 tbsp lemon juice
1/2 tsp ground ginger
1/4 tsp mustard powder
1 tsp brown mustard seeds -- extra (1 to 2)
1 slices orange -- to serve
Light the barbecue. If using coals, allow 40 minutes for the coals to be fully alight to ensure a constant moderate cooking temperature. Arrange coals to either side of the grill, not directly underneath. If using a gas barbecue, light the burners to either side of where the ham will sit. Remove the rind from the ham by running your thumb around the edge under the rind. Begin pulling the rind from the widest edge. When the rind has come away to within 15cm of the shank end, cut through the rind around the shank.
Using a sharp knife, score the ham with deep cuts crosswise about 5mm apart. Combine the nectar, rind, sugar, seeds, conserve, juice, ginger and mustard powder in a small mixing bowl. Mix to a paste.
Brush some glaze over the ham. Place ham on the centre of the rack in the barbecue with the drip tray underneath. Cover with the lid, leaving the vents open throughout cooking. Cook for 2 hours, occasionally brushing with the glaze. Remove ham from the heat, then let stand uncovered for 10 minutes before carving. Sprinkle with extra mustard seeds and decorate with slices of orange to serve (we held the oranges in place with cloves).