Miso-glazed roast ham

Serves 10 Prep 40 mins Cook 5 hrs, plus 1 hr resting 1 uncooked ham, on the bone (about

5-6 kg) 2 celery sticks 2 onions, halved 2 carrots, roughly chopped 1 garlic bulb, halved small pack each thyme and parsley 1 bay leaf 1 tsp black peppercorns 1 tsp cloves 1/2 tsp ground nutmeg FOR THE GLAZE 90g demerara sugar 50ml cider vinegar 3 tbsp dark miso paste 3 tbsp heather honey (or regular honey) 1 tbsp dry sherry 1 tbsp English mustard 1 tsp Chinese five-spice 1 Heat oven to 180C/160C fan/gas 4. Sit the ham in a large roasting tin and surround with the veg, herbs and spices. Pour over 750ml boiling water, then cover with a couple of layers of foil, sealing around the tin edges to make a tent. Roast for 4 hrs, turning the oven down to 160C/140C fan/gas 3 halfway through. Remove the foil, then leave the ham to rest in tin for at least 30 mins.

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

3 Reheat the oven to 180C/160C fan/gas 4. Lift the ham into a clean roasting tin – reserve the stock to make soup (see right). Cut off the skin, leaving a layer of fat all over, then score the fat with a knife in a diamond pattern. Roast for 10 mins to allow some of the fat to render, then paint the glaze evenly on the ham with a pastry brush. Roast the ham for 15 mins, then glaze again and roast for another 15 mins until sticky and caramelised. Rest the ham for 30 mins then serve in thick slices. You should have cold leftovers for a few days. PER SERVING 552 kcals, fat 32g, saturates 12g, carbs 15g, sugars 14g, fibre none, protein 49g, salt 1g