7-8 lb smoked pork shoulder (or other pre-cooked smoked ham)
1/2 cup marmalade
handful of fresh rosemary, leaves picked
Optional: 4-5 carrots, chopped to 1 inch pieces
Preheat oven to 350 degrees.
Place the ham in a baking dish large enough to hold it, fat side up. Place into the oven and roast for about an hour.
Remove from the oven. Turn the oven up to 400 degrees. Stir up the marmalade to loosen and smear it all over the outside of the ham. Sprinkle on the rosemary, reserving some leaves for later. If using carrots, toss them in around the ham and place back in the oven for another 30 minute or so. Remove from the oven and scatter the fresh rosemary leaves over all. Scoop the carrots into a serving dish, carve the ham and pour any juices remaining in the pan into a gravy boat to pass at the table.
