Glazed Christmas ham

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 the ham with hot water, put the lid on the saucepan and simmer until it is almost cooked.

3. 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.

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

5. 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. Heat the marmalade over a gentle heat to loosen. Transfer the ham to a roasting tin just large enough to take the joint.

6. Spread the marmalade 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.
   
   Apricot and orange glaze
   Stir together 225ml of apricot jam, 225g (of sifted golden caster sugar, 3 tablespoons of whole grain mustard with honey and the juice of 1 orange. Spoon the glaze over the ham and cook as above, basting at regular intervals.
   Ginger glaze
   Mix together 5 tablespoons brown sugar, 1 dessertspoon mustard powder, 1 teaspoon grated ginger, zest of half an organic orange, 20ml orange juice. Spoon the glaze over the ham and cook as above, basting at regular intervals.