PREPARE: Remove the ham from the fridge at least 45 minutes before cooking. Heat the oven to 180°C / 350°F / Gas 4.

REMOVE HAM SKIN: Cut deeply into the ham all the way around the bone, approximately 5 cm (2 in.) from the end. Starting at the other end, run your fingers under the skin and gently peel it away from the ham, trying to keep as much of the white fat underneath attached to the ham as possible. Discard skin.

SCORE HAM: Use a small, sharp knife to score the ham. You can cut a traditional diamond pattern or cut lines very close together the length of the ham. Try to cut only through the upper fat layer, not deep into the ham itself.

MAKE THE GLAZE: Combine all glaze ingredients in a small saucepan and whisk over medium heat. Bring to a simmer over medium-low heat, then remove from the heat.

BAKE: Line a baking dish or shallow roasting pan with aluminium foil (important!) and then baking paper. Place ham on the tray with any vegetables that you are cooking alongside. Use a basting brush to brush the ham generously with the glaze, then bake for 20 minutes.

REPEAT: Cook the ham for 1 hour and 20 minutes, brushing with the remaining glaze every 15-20 minutes until the ham is warmed through and the glaze is dark golden brown.

SERVE: Allow to cool slightly before slicing thickly and serving.