1. It is important that your ham has been soaked to remove excess salt, check with your butcher to make sure this is the case, if not soak your joint in cold water overnight.
2. In a deep pan place the ham joint, onion, leek, carrot, bay leaves and peppercorns. Fill the pan with water so all the ham and vegetables are well covered and bring to the boil. Once boiling cover and transfer to the simmer oven at 110 degrees and cook for 1 ½ hours.
3. Remove the ham from the liquid and allow to cool, drain the liquid, and keep it, it’ll be great as a base for a soup.
4. Cut the netting away from the joint and score the fat in a diamond pattern, poke a clove into each diamond of fat making sure they are evenly spaced out.
5. In a small pan add the honey, sugar, sherry vinegar, allspice, cinnamon and orange juice and bring to the boil, reduce the liquid until it is as thick as the honey originally was.
6. Using a brush, brush the glaze all over the surface of the ham. Place the ham onto a roasting tray and put it in the middle of the top oven for 20 minutes. Then re-glaze and pop back in the oven and cook for a further 20-25 mins checking that the glaze is not burning, the ham should be golden brown all over. Remove from the oven and rest. Serve either hot or cold.

It is important that your ham has been soaked to remove excess salt, check with your butcher to make sure this is the case, if not soak your joint in cold water overnight.