Step 1 If you’re using a cooked ham, skip the following steps and dive straight into the glazing stage.

Step 2 If not, place the gammon joint in a large stock pot and add the onions, carrots and spices.

Step 3 Pour over cold water to cover the gammon. Bring to a boil and allow to simmer until the gammon reaches a core temperature of 75c when probed with a meat thermometer. For a min 5kg gammon joint, it will take approximately 4 hours. Skim the scum off the surface from time to time.

Step 4 When the joint is cooked and cool enough to handle, slice the skin off the top of the ham and score a diamond pattern into the fat with a knife. Allow to cool before glazing.

Step 5 Preheat the oven to 190c.

Step 6 In a small saucepan, whisk together the glaze ingredients and bring to the boil.

Step 7 When all the ingredients have melted together into a sticky syrup consistency, remove the saucepan from the heat. Use a basting brush to coat the glaze generously over the ham, then place it on a baking tray.

Step 8 Roast the ham for 30 minutes but baste occasionally, using glaze from the tray. Remove from the oven and allow to cool slightly before slicing and serving.