It’s all about the baste, ’bout that baste, no treble

Irecommend using a goodquality, free-range ham for this recipe. Free-range hams have a higher fat content, are more moist, and have a better flavour. If price is an issue, go for quality over quantity, and choose a smaller 2kg one.

When it comes to the glaze, you need to give the ham a lot of love, and keep glazing it constantly as it cooks to achieve a real shine. It’s all about that baste, ’bout that baste, no treble.

And you don’t need to stick to this traditional glaze. Be adventurous with Asian flavours such as the sweet chilli variation below. Ham works with everything.

In fact, you can make this dish all year round. If you have 10 people coming for dinner, cook a ham. Make it Christmas every day.

Honey-glazed ham

■ 1 large (4kg) smoked leg ham, skin on (or 2 small 2kg hams)

■ Cloves, for presentation

■ 90g (cup) seeded mustard, plus extra to serve

■ 90g (cup) dijon mustard, plus extra to serve

■ 2 tablespoons hot english mustard, plus extra to serve

■ 11⁄ tablespoons worcestershire

2 sauce

■ 300g honey

■ 21⁄ tablespoons chicken stock

2

■ 80g (cup) brown sugar

Preheat the oven to 200C (fanforced).

Skin and peel the ham, leaving some fat on the leg. Using a sharp knife, score the ham in a criss-cross pattern, then push in one clove at the join of each score.

Place the ham leg in a large roasting tin.

Combine the mustards, worcestershire sauce, honey, chicken stock, and brown sugar, in a large saucepan over medium heat. Bring to the boil, then reduce the heat and simmer until the glaze has reduced and thickened.

Brush some of the glaze over the ham, then place the ham in the oven and bake for 20 minutes.

Brush with more glaze three times as it bakes until the ham is golden and crispy.

Pour the glaze from the roasting tin into a jug, and brush over the ham immediately before carving. Serve with a range of mustards.

For a sweet chilli-glazed ham, combine:

■ 80ml (cup) sweet chilli sauce

■ 1 lemongrass stalk, white part pounded and finely chopped

■ 2 tablespoons honey

■ 1 tablespoon fish sauce

■ 1 tablespoon soy sauce

■ Juice of 1 lime

Serves 12-14

Glaze variation

Place all ingredients in a bowl and mix. Baste the ham as you would the traditional glaze above.

Garnish with coriander, basil and mint leaves mixed with 1 chopped red chilli, a drizzle of extra virgin olive oil and a good handful of crispy fried shallots.