HONEY-GLAZED HAM

Ready in 1¾ hours Serves 30

1 whole bone-in ham or champagne ham Honey glaze

½ cup runny honey

¼ cup freshly squeezed orange juice 1 Tbsp worcestershire sauce or soy sauce 1 tsp allspice

½ tsp ground cloves

Up to 24 hours before serving, prepare ham by preheating oven to 150C fanbake. Place ham on a large oven tray and warm in oven for 10-15 minutes until the skin starts to loosen (this helps it peel off easily). While the ham is warming, make the glaze by mixing together all the ingredients in a small pot. Bring to a boil then turn off the heat. Remove warmed ham from the oven, cut through skin around shank then peel off skin by gently pushing your fingers between skin and fat. Discard the skin. Use a sharp knife to lightly score the fat in narrow parallel strips, avoiding cutting right through the fat to the flesh beneath. Brush ham all over with honey glaze and if not cooking immediately chill for up to 24 hours in the fridge and bring back to room temperature before baking. When ready to cook, preheat oven to 180C fanbake. Bake until golden (about 1 hour), basting with remaining glaze as needed. Serve hot or at room temperature.

Annabel says:

A ham is a great way to feed a crowd (make sure it’s free-range). Serve it up with soft rolls or baps, salad fixings, mayo and a selection of mustards, chutneys and pickles and let people help themselves.