A fantastic alternative to turkey. Eat as the main meal, then use it for Boxing Day brunch or cook one as a back up for unexpected guests. The stock makes delicious gravy.
- Unsmoked ham 3½ - 4kg (7lb 10oz-9lb), boned, rolled piece
- Oranges 2, 1 cut into wedges, the other grated for zest and juiced
- Cinnamon stick 1
- English mustard 2 tbsp
- Black treacle 85g (3½oz)
- Cloves, handful
- Bay leaves, big bunch, to serve (optional)
If you need to soak the ham to remove excess salt, do so the night before.
Heat oven to 180°C/fan 160°C/Gas 4. Place the ham, skin-side up, in a deep roasting tin, then add enough water to cover the base of the tin. Scatter the orange wedges and cinnamon stick around. Cover the pan with a tight tent of foil, then cook for about 2½ hrs. (If using a different weight of ham, you want 20 mins per 450g.)
While the ham is cooking, mix the mustard, treacle and orange zest together with enough orange juice to make a mixture loose enough to paint over the ham.
When the ham has had its time, remove the roasting tin from the oven and turn up the heat to 220°C / fan 200°C / Gas 7. Remove the foil, leave the ham until cool enough to handle, then pour away any liquid in the tin. Using a sharp knife, carefully cut away the skin to leave an even layer of fat. Use the tip of the knife to score the ham fat diagonally at 3cm intervals – first in one direction, then the other, to produce a diamond pattern. Liberally paint the glaze over the fat, then stud with the cloves at the points of the diamond shapes.
Roast the ham for 30 mins until glazed and just beginning to char around the edges. Leave to cool. Serve warm or cold, decorated with the bay leaves and orange wedges.