- 1 uncooked ham, on the bone (about 5-6 kg)
- 2 celery sticks
- 2 onions, halved
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, roughly chopped
- 1 garlic bulb, halved
- small pack thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- small pack parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp cloves
- ½ tsp ground nutmeg
For the glaze
Heat oven to 180C/160C fan/gas 4. Sit the ham in a large roasting tin and scatter all the veg, herbs and spices around it. Pour over 750ml boiling water, then cover with a couple of layers of extra-wide foil, sealing around the edges of the tin to make a tent that will trap the steam. Roast for 4 hrs, reducing the temperature to 160C/140C fan/ gas 3 halfway through. Remove the foil, then leave the ham to rest in the tin for at least 30 mins or until it is cool enough to handle.
Meanwhile, tip all the glaze ingredients into a small pan and bring to a simmer, stirring until everything is mixed. Set aside.
Reheat oven to 180C/160C fan/gas 4. Lift the ham into a clean roasting tin – reserve the stock for soup. Cut off the skin, leaving a layer of fat all over, then use a knife to score the fat with a diamond criss-cross pattern. Roast for 10 mins to allow some of the fat to render, then use a pastry brush to paint the ham evenly with the glaze. Roast the ham for 15 mins more, then add a second layer of glaze and roast for another 15 mins until sticky and caramelised. Rest the ham for another 30 mins before serving in thick slices. You should have leftovers to enjoy cold over the next few days.
Use the ham stockStrain the ham stock into a pan and bring to the boil, then add a bag of frozen peas and return to the boil. Transfer the peas and enough stock to cover them into a food processor. Blend to a smooth soup. To serve, scatter with flakes of spiced ham.