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• If you prefer, use a fruit glaze instead of honey. For a pineapple glaze use 150 g (5 oz) soft brown sugar, 12.5 ml (2 1/2 tsp) dry mustard and 65 ml (2 1/2 fl oz) pineapple juice. Combine the ingredients in a small bowl and pour over the skinned joint. Bake as above, basting once or twice with the pan juices during the cooking time. • For a spiced apple glaze use 150 g (5 oz) soft brown sugar, 65 ml (2 1/2 fl oz) apple juice and 1.5 ml (1/4 tsp) ground mixed spice. Use as for pineapple glaze.

1. Soak the ham or gammon in cold water overnight to remove any excess salt.

2. Place the joint in a saucepan and cover with cold water. Bring slowly to boiling point. Skim off any scum that rises to the surface then simmer, covered, for 2 1/2 hours. Do not allow the joint to boil as this toughens the meat. When cooked, the knuckle bone should be loose enough to pull out easily, leaving the joint intact.

3. Lift out the boiled joint and allow it to cool slightly. Cut off the rind neatly with a sharp knife, leaving a covering of fat about 5 mm (1/4 in thick. Heat the oven to 220°C (425°F) gas7.

4. Place the joint in a roasting tin and cover the fat with the clear honey. Bake the joint in the oven, basting it twice with the pan juices, for 30-45 minutes or until the ham is glazed. Leave until cold, then garnish with fresh herbs and serve.

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