Sloe gin ham

Weigh gammon, put it into a large deep pan; add apple juice. Top up with cold water to cover; add onion, bay, cinnamon and peppercorns. Bring to boil, reduce heat, cover and simmer for 25min per 450g (1lb) until cooked through, skimming off surface scum regularly (to reduce saltiness) if you’re using the cooking liquor for stock at a later date.

 Remove ham from cooking liquid and put on a board. Leave to cool for 15min.

Preheat oven to 220°C (200°C fan) mark 7. Untie ham; use a knife to remove skin, leaving a good layer of fat on ham. Score a diamond pattern into fat (not cutting down into meat). Re-tie ham (to maintain a better shape) and stud a clove into each diamond.

Line a roasting tin that will just fit the ham with a double layer of foil. Add ham (fat-side up). In a small bowl, mix glaze ingredients. Brush roughly ⅓ over meat and into fat.  Roast 25-30min, basting with rest of glaze every 10min, until the skin is caramelised. Serve warm or at room temperature in slices.