Step 1 Put the ham in a large stock pot and add the onions, carrots and spices.

Step 2 Pour over the ginger beer and top it up with enough water to cover the ham. 

Step 3 Bring to the boil and allow to simmer until the ham reaches a core temperature of 75c when probed with a meat thermometer - for a 5kg ham it will take approximately 4 hours.

Step 4 Skim the scum off the surface from time to time. When it’s cooked and cool enough to handle, slice the skin off the top of the ham and score a diamond pattern into the fat.

Step 5 Allow to cool before glazing.

Step 6 Preheat the oven to 190c.

Step 7 In a small saucepan, whisk together the glaze ingredients and bring to the boil. Allow the glaze to simmer until it has reduced down by two thirds, stirring occasionally. It should become a sticky syrup consistency.

Step 8 Use a basting brush to coat the glaze generously over the ham, before placing on a baking tray. 

Step 9 Roast for 25 minutes but baste occasionally, using the glaze from the tray. Remove from the oven and allow to cool slightly before slicing.