Glazed Christmas ham with cloves and pineapple

Method

1. If the ham is salty, soak it in cold water overnight and discard the water the next day. Cover the ham with fresh, cold water and bring it slowly to the boil. If the meat is still salty, there will be a white froth on top of the water. In this case, it is preferable to discard this water, cover the ham with fresh cold water again and repeat the process.

2. Finally, cover with hot water and the lid of the pot and simmer until almost cooked, allowing 20 minutes for every 450g (1lb). When the ham is fully cooked the rind will peel off easily and the small bone at the base of the leg will feel loose.

3. To glaze the ham: preheat the oven to 250ºC/ 500ºF/gas mark 9.

4. While still warm, peel the rind from the cooked ham, score the fat into a diamond pattern and stud each diamond with a whole clove. Blend the brown sugar to a paste with a little pineapple juice. Be careful not to make it too liquid. Transfer the ham to a roasting tin just large enough to take the joint.

5. Spread the thick glaze over the entire surface of the ham, but not underneath. Bake it in a very hot oven for 20 minutes or until it has caramelised. While it is glazing, baste the ham regularly with the syrup and juices.

6. Then toss the pineapple slices in the glaze and arrange on top for extra glam.

7. Serve hot or cold.