ASIAN GLAZED GAMMON

Takes 3hrs 50min serves 16

3 onions, peeled, cut into quarters 1 cinnamon stick 3.5kg ham, boned 4tbsp ketjap manis ½tbsp mustard powder 4¼tbsp dark brown sugar 3tsp pink peppercorns, crushed About 30 whole cloves

Ask your butcher if the ham needs soaking, depending on whether it’s been cured for a long time in lots of salt. Preheat oven to 170°C/150°C fan/ Gas 3. Double-line a roasting tin with large, wide pieces of foil, plus plenty of overhang. Put onion and cinnamon stick in the centre, then the ham on top, and make a tent so air can circulate. Bake for 3hrs 30min. For the glaze, mix ketjap manis, mustard powder, brown sugar and peppercorns in a bowl. Remove ham from oven. When cool enough, remove outer layer of skin, leaving fat intact. Score a diamond pattern on the fat, brush with half the glaze. Stud each diamond with a clove. Heat oven to 220°C/200°C fan/gas 7. Bake for 10min then brush with remaining glaze. Roast until the fat is crisp and golden.