Step 1 If you’re using a cooked ham, skip the following steps and dive straight into the glazing stage. If not, place the ham in a large stock pot and add the onions, carrots and spices. Pour over cold water to cover the ham. 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 1.2kg ham it will take approximately 1 hour. 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. Allow to cool before glazing.

Step 2 Preheat the oven to 190c.

Step 3 In a small saucepan, whisk together the glaze ingredients and bring to the boil. When all the ingredients have melted together into a sticky syrup consistency, remove from the heat. Use a basting brush to coat the glaze generously over the ham, before placing on a baking tray.

Step 4 Roast for 30 minutes but baste occasionally, using the glaze from the tray. Remove from the oven and allow to cool slightly before slicing.

Step 5 For the pesto, place the pine nuts, parmesan and salt in a mortar and pestle and bash until it has become a paste. Add the wild garlic and continue to pound it until it comes together into a smooth consistency, then slowly add the olive oil and lemon juice to taste. Check the seasoning before serving.

Step 6 Enjoy with new potatoes and British asparagus if it’s in season.