TODAY’S RECIPE: Miso-glazed roast ham

LEFTOVERS good cold. SERVES 10

Ingredients

1 uncooked ham, on bone (about 5-6 kg) 2 celery sticks 2 onions, halved 2 carrots, chopped 1 garlic bulb, halved thyme and parsley 1 bay leaf 1 tsp blk peppercorns 1 tsp cloves ½ tsp ground nutmeg FOR THE GLAZE 90g demerara sugar 50ml cider vinegar 3 tbsp dark miso paste 3 tbsp honey 1 tbsp dry sherry 1 tbsp English mustard 1 tsp Chinese five spice

Method

1. Heat oven to 180c/160c fan/gas 4. Sit ham in a large tin and scatter all veg, herbs and spices around it. Pour over 750ml boiling water, cover with a couple of layers of extra-wide foil, sealing around edges of tin to make a tent to trap the steam. Roast for 4 hrs, reducing temperature to 160c/140c fan/gas 3 half way through. Remove foil; leave ham to rest in tin for at least 30 min.

2. Meanwhile, tip glaze ingredients into a small pan and bring to a simmer, stirring. Set aside.

3. Reheat oven to 180c/160c fan/gas 4. Lift ham into a clean roasting tin — reserve stock for soup. Cut off skin, leaving a layer of fat all over, then with knife score fat with a diamond crisscross pattern. Roast for 10 min to allow some of fat to render, then use a pastry brush to paint ham evenly with the glaze. Roast ham for 15 min more, then add a second layer of glaze and roast for another 15 min until sticky and caramelised. Rest ham for another 30 min before serving in thick slices.