You will need:

  • 4kg ham

  • 1 orange (juice and peel)

  • A handful of cherries

  • 150g brown sugar

  • 70ml honey

  • 100ml apple cider vinegar

  • 2 star anise

  • 1 stick cinnamon

  • 1 slice of ginger

  • 2 bay leaves

How to make:


For the glaze, put all ingredients into a pan, bring to a boil and reduce to a syrup. Give a little stir so sugar doesn’t catch on the bottom and burn. Strain out the seeds and stalks, it’s now ready to go!


Use a small sharp knife to make a cut under the front part of the skin on the ham. Using your hand peel back the skin.


Once removed, lightly score the fat, try not to cut into the ham itself. Stud with cloves


Place into a baking dish with the rolled up skin so it sits nice and level. Add splash of water to the pan to stop the syrup from burning.


Brush with the glaze, pop in the oven set at 220 degrees.


For a 4 kg ham it will take about 1 hour and 20 minutes. Glazing every 20 minutes.


Once happy with the colour, remove from the oven, leave to cool the carve.