I then remove the ham from the oven, take off the rind, stud the layer of fat on top with cloves and cover with a mustardy black treacle glaze, and put the joint briefly back in a very hot oven.

If the ham is salty, soak it in cold water overnight and discard the water the next day. Cover the ham with fresh, cold water and bring it slowly to the boil. If the meat is still salty ...

Add the cloves, fennel seeds and black pepper. Sit the ham on a double layer of foil and lift the sides to create a shallow foil bowl. Pour the honey mixture over the ham and wrap tightly ...