If your ham needs soaking, do this the
day before cooking. Put it in a large pan
(a preserving pan is great for this). Cover the ham with cold water and leave to
soak in the fridge for 24 hrs, changing
the water twice.
Pour away the soaking water and rinse
the pan. Return the ham to the pan and
add the ginger beer, bay leaves, allspice,
peppercorns and 6 of the cloves. Top up
the liquid with enough water to cover the
ham. If the bone sticks out of the liquid,
don’t worry – just rotate the ham halfway
through cooking. Put over a medium
heat and bring to a gentle simmer, then
cover with a lid or a piece of foil. Leave
to cook for 2½ hrs, topping up with
water as it cooks.
Heat oven to 200C/180C fan/gas 6.
When the ham is cool enough to handle,
discard the cooking liquid and pat the
ham dry. Use a small, sharp knife to pare
the rind away from the ham, leaving a
layer of fat attached to the meat. Score
the fat in a diamond pattern and stud all over with the remaining cloves. Put the
ham in a roasting tin. Mix together the
ginger and jam and brush the mixture
over the ham. Roast for 1 hr until golden
and glistening. Serve hot or cold.