Serves 12-14 with leftovers
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For the glaze:

  1. Place the ham in a large pot and pour in the pineapple juice. Add enough water to just cover the ham.
  2. Add the black treacle, bay leaf, peppercorns and orange wedges.
  3. Bring slowly to a boil, skimming off any white foam from the surface as it cooks. Simmer very gently for two hours or until cooked through.
  4. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the oven rack at its lowest position. Remove the ham from its liquid and allow to cool slightly.
  5. Place the ham in a roasting tin and use a small sharp knife to strip off the skin, leaving a thin layer of fat attached to the meat.
  6. Score the fat in a diamond pattern, being careful not to cut into the meat. Stud the intersections with cloves.
  7. In a bowl, stir together the glaze ingredients until the sugar has dissolved. Brush the glaze thickly over the ham.
  8. Bake the ham for 40-45 minutes until golden brown, basting with more of the glaze every 20 minutes or so.
  9. Increase the heat to 220˚C/200˚C fan/gas mark 7 and cook for a final 20 minutes without opening the oven.
  10. Remove from the oven and allow to rest for at least 20 minutes before serving.

Nutrition Facts

Per serving: 543kcals, 21.4g fat (8.9g saturated), 13.1g carbs, 12.2g sugars, 71.5g protein, 0.1g fibre, 0.006g sodium