Put the Everyday Value ham in a large pan, cover with cold water, add the Everyday Value carrot, Everyday Value onion, Everyday Value orange zest, bay leaves and peppercorns. Bring to the boil, cover and simmer for 2 hours. Drain and cool.
Don't forget to reserve the stock for soup or risotto. When cool enough to handle, use a knife and fork to remove the skin, leaving a layer of fat about 1cm thick. Score the fat in a diamond pattern, with a sharp knife. Push a clove into the centre of each diamond.
Preheat the oven to Gas 4, 180°C, fan 160°C. In a small pan, mix all the glaze ingredients together. Heat the glaze gently, stirring until the sugar dissolves then boil for 5 mins or until syrupy. Cool slightly.
Place the ham on a wire rack placed over a roasting tin and half filled with water. Generously brush about two thirds of the glaze all over the fat of the ham. Bake for 35-40mins, basting with any remaining glaze half way through until golden.
Serve warm or cold.
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