Rather than soak the ham, we cook it for an hour, then change the water – so simple! The ham will keep for up to 3 days in the fridge.

PREPARATION TIME: 25 MINUTES

COOKING TIME: AROUND 3 HOURS, PLUS 45 MINUTES SERVES 8

EASY/ PREPARE AHEAD 1 ham, bone in, weighing about 3.5 to 5kg (7Vi to 111b)

around 20 cloves 4tbsp English mustard powder 4tbsp demerara sugar 3tbsp marmalade

a large pot to fit the entire ham, such as a preserving pan

Place the ham in a large pan and cover with cold water. Bring to the boil, cover with a lid and cook for 1 hour. Remove from the heat and drain off the water. Cover the ham again with cold water, bring to the boil, cover with a lid and cook for 20 minutes per kilo (2lb 4oz), plus 10 minutes extra. Turn off the heat and cool in the liquid.

Heat the oven to 180 C, 160 С fan, 350 F, gas 4. Remove the harn from the pan; keep the stock for a split pea and ham soup if you like. On a board, peel off the ham skin (it will come off easily). Cut slits into the fat to make diamond shapes and place a clove in the centre of each.

Mix the mustard and sugar with around 2 tablespoons of water to form a thick paste. Brush over entire ham. Bake for 35 minutes. Heat the marmalade with 3 tablespoons of water, brush over the ham and return to the oven for 10 minutes to caramelise. Remove and stand for 20 minutes before carving. Per 150g {Бог} serving: 200 calories, 8g fat (3g saturated), 2g carbohydrate