Clarissa’s ginger and soy glazed ham

Bring ham to room temperature to make the rind easier to remove.

Using a small sharp knife, cut through the rind 10cm from the shank bone. Starting from the ham’s other end, slide your fingers or knife under the rind and above the fat. Gently pull back the rind from the fat. Work your way around ham, peeling off the rind.

Use your knife to lightly score the fat in a diamond pattern, taking care not to cut into meat.

For glaze, combine ingredients in a medium saucepan on medium heat. Bring to boil. Simmer, stirring occasionally, for 20–25 minutes or until the sugar dissolves and glaze thickens slightly. Cool to room temperature.

Preheat oven to 180°C/160°C fan-forced. Place ham in a large roasting pan with a wire rack. Add a little water to the pan to avoid the glaze burning and the ham drying out. Stud the diamond corners with whole cloves for added flavour. Brush a generous layer of glaze over ham. Cover loosely with lightly greased foil and bake for 50 minutes, basting every 15–20 minutes with more glaze. Remove foil. 

Increase oven to 200°C/180°C fan-forced. Cook for 40 minutes or until the glaze is caramelised. Remove ham from oven and rest for 10–15 minutes. Serve with reserved glaze.