Christmas ham with chilli and marmalade glaze

“A glazed ham is the perfect centrepiece for your Christmas table and will make delicious leftovers that can be enjoyed in the days after the main event”

This majestic, clove-studded baked ham is a cinch to put together. Cook the joint in the stock a couple of days before you want to serve it, ready to glaze on the day.

Serves 10 • Ready in 2hrs 45mins

4kg unsmoked gammon joint on the bone

2tbsp dark brown soft sugar

4 whole cloves 1tbsp whole black peppercorns

2 bay leaves for the glaze

2tbsp thin-cut marmalade

2tbsp ginger preserve

1 red chilli, deseeded and finely sliced 1tbsp dark brown soft sugar a large pinch of ground allspice 1tbsp Dijon mustard

1tbsp cider vinegar

2tsp cornflour or plain flour

3tbsp whole cloves

Put the ham in a large casserole. Add enough water just to cover – around 2.5 litres – along with the brown sugar, 4 cloves, peppercorns and bay leaves. Bring to the boil slowly. Simmer gently for 1hr

50mins. Leave to sit in the hot cooking liquid for 20mins, then drain and cool slightly.

2 Remove the skin from the ham with a knife, leaving a layer of fat behind. Score the fat into a diamond pattern using a sharp knife. At this point the ham can be completely cooled, then wrapped and chilled for up to 2 days; leave at room temperature for 30mins before continuing with the recipe.

3 Heat the oven to 200C/Gas Mark 6. Thoroughly combine all the glaze ingredients, except the cloves, in a bowl, then spread the mixture thickly over the scored fat. Press the cloves firmly between each diamond of fat.

4 Sit the joint on a rack, nestled in a roasting tin lined with foil (to make the tin easier to clean). Add 200ml water to the tin and bake the ham for 30mins, until the glaze is well-caramelised.

5 Rest the ham for 10mins before carving into slices.

Per serving: Cals 324, Fat 15g,

Sat fat 5g, Carbs 11.5g