Serves 8-10
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  1. Add the ham to a large stock pot and cover with cold water. Simmer over a medium heat for 45 minutes per kilogram (1½-2¼ hours) until cooked through, skimming the white froth from the top of the pot as needed.
  2. Preheat the oven to 150˚C/130˚C fan/gas mark 2. Place the cooked ham in a roasting pan. Use a sharp knife to trim off excess fat, leaving one even layer across the ham. Score the fat in a diamond pattern, making sure not to cut into the meat.
  3. Whisk together the sugar, jam, mustard and pepper.
  4. Brush the ham with half of the glaze. Cover with foil and bake for one hour.
  5. Remove the foil and bake the ham for another 30 minutes until the glaze is caramelised and sticky.
  6. Leave to rest for 20 minutes, then brush with the remaining glaze before carving.

Nutrition Facts

Per serving: 450kcals, 18.3g fat (6g saturated), 36.5g carbs, 26.2g sugars, 34g protein, 2.6g fibre, 2.85g sodium