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Method
- Put all ingredients into a pan, bring to a boil and reduce to a syrup. Give a little stir so sugar doesn’t catch on the bottom and burn.
- Strain out the seeds and stalks, it’s now ready to go!
- Use a small sharp knife to make a cut under the front part of the skin on the ham.
- Using your hand peel back the skin.
- Once removed, lightly score the fat, try not to cut into the ham itself.
- Stud with cloves
- Place into a baking dish with the rolled up skin so it sits nice and level.
- Add splash of water to the pan to stop the syrup from burning.
- Brush with the glaze, pop in the oven set at 220 degrees.
- For a 4 kg ham it will take about 1 hour and 20 minutes. Glazing every 20 minutes.
- Once happy with the colour, remove from the oven, leave to cool the carve.
