TO MAKE

1. Preheat oven to 175C/ 350F.

2. Using a sharp knife with a pointed end, remove the skin off your meat, leaving an even, thin layer of fat on. Score the fat left on into diamonds and stud it with cloves. Place the meat onto a baking rack set over a dripping tray. Place it in the oven and pour 300 ml water into the dripping tray. Bake your meat for 20 min per 1 pound or 45 min per 1 kg (about 2h in total, based on 6lb/3kg of meat), or until a meat thermometer stuck in the center of the thickest part of meat shows 60C/140F.

3. Meanwhile, whisk glaze ingredients until very well combined.

4. After the first 80 minutes, pause the timer and remove the ham from the oven. Remove the cloves from your meat and place half of them on the dripping tray and discard the others. Brush ⅓ of glaze over the exposed fat on your meat in a thick layer. Some of it will run down and later produce the most delicious sauce for your ham! Return your ham into the oven and restart the timer.

5. 20 minutes before the end of baking, pause the timer and brush more glaze over. When done, return your ham into the oven and again, restart the timer.

6. When the baking time is up, using a meat thermometer, check the internal temperature of your meat (it is cooked when it shows 60C/140F). If you’re happy with it, remove the pan from the oven, place the ham onto a carving board and allow to cool for 15 min before carving.

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Black Garlic Sauce with the leftover glaze

1. Pour the remaining glaze into a small saucepan.

2. Pour a little boiling water into the pan with drippings and, using a brush, loosen any stuck on bits. Transfer this liquid into the saucepan and bring to simmer. This sauce goes really well with the black garlic honey glazed ham.