All about the baste

Irecommend using a good-quality, freerange 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.