Christmas Maple Glazed Ham

Step 1: Take the ham out of the refrigerator 1 hour before preparing it.

Step 2: Preheat the oven to 160°C / 320°F (140°C fan). Position the oven shelf in the lower third so the ham will sit in the centre of the oven.

Step 3: Put the glaze ingredients in a bowl and mix until combined, using a whisk if needed.

Step 4: Run a small knife around the bone handle, down each side of the ham, and under the rind on the cut face.

Step 5: Slide your fingers under the rind on the cut face and move them back and forth to loosen it as you pull the rind back. Use a knife to cut away any rind that remains attached.

Step 6: Lightly score 2.5 cm / 1-inch diamonds across the fat, cutting about 75% of the way into it. Avoid cutting into the meat.

Step 7: If using cloves, insert one at the intersection of the lines in each diamond.

Tip: The cloves are optional.

Step 8: Place the ham in a large baking dish. Rest the handle on the edge of the dish and prop it with scrunched-up foil so the ham’s surface is level for more even caramelization.

Step 9: Squeeze the juice of one orange (four quarters) over the ham. Put those quarters and the remaining orange in the baking dish around the ham.

Step 10: Brush or spoon half the glaze over the ham’s surface and cut face. The underside does not need glazing; the glaze will drip into the dish.

Step 11: Pour the water into the baking dish, then put the ham in the oven.

Step 12: Bake for 1.5–2 hours, basting generously every 30 minutes with the remaining glaze and pan juices, until sticky and golden.

Step 13: Press foil patches lightly over any areas that brown faster than the rest to protect them without lifting the caramelized glaze.

Step 14: Let the ham rest for at least 20 minutes before serving. Baste it generously with the pan juices as the glaze cools and thickens, and save the pan juices for serving.

Step 15: For a sauce, pour the pan juices into a jug and warm them until pourable. Thin with a little water if needed, and drizzle sparingly because the glaze is intense.

Step 16: Serve with Dijon mustard, wholegrain mustard, onion jam, tomato chutney or cranberry sauce, if desired.

Step 17: If desired, wrap the handle with baking paper and ribbon, and remove the cloves. Arrange the ham on a serving platter over greens and surround it with quartered oranges before carving.

Step 18: Serve the ham warm or at room temperature. Drizzle with pan juices if desired, and slice thinly.

Step 19: Use leftover ham and the ham bone in other recipes.

Step 20: Store leftover ham in the refrigerator for at least a week when properly wrapped in a water-vinegar-soaked ham bag or pillowcase. Otherwise, freeze it, including the bone.