Ingredients

• 4kg unsmoked leg of pork (ham)
• 2 carrot (chopped)
• 2 onion (peeled and chopped)
• 2leek (trimmed and chopped)
• 2 cinnamon sticks
• 2 tsp peppercorns
• 2 bay leaves
• About 25 whole cloves for stuffing
• HoneyGlazee
• 200g Demerara sugar
• 25ml sherry vinegar
• 100ml Madeira wine
• 250g honey

Method

1. Keep ham leg in a large pan and cover with water. Add carrots, onions, leeks, cinnamon, peppercorns, and bay leaf.
2. Bring to boil and then turn down to simmer for around 2 and a half hours, topping up the liquid with boiling water if necessary. Scoop off any impurities that rise to the top.
3. Carefully pour the liquid away (can use for making soup), then let the ham cool a little while you heat the oven to 180’C.
4. Then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, and then stud cloves all over the ham.
5. To make the glaze, put sugar, vinegar and Madeira in a pan and bring to boil. Add the honey, bring to a boil and remove from the heat.
6. Pour half of the glaze over the fat of the ham, roast for 15 minutes, then pour over the rest and put it back in the oven for another 35 minutes, basting with the pan juices 3-4 times as it bakes. Turn the pan around a few times during cooking, so the fat colours evenly and keep basting.
7. Remove from the oven and serve hot.