- Free-range nitrate-free ham (on the bone/boneless)
- 100g coconut sugar
- 50ml fortified wine
- 25ml sherry vinegar
- 125g honey
Put the sugar, wine, vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3-4 minutes until you have a glossy dark syrup. Do not leave unattended, as it will easily boil over.
Take the ham out of the fridge and leave to rest at room temperature for 30 minutes. Preheat oven to 180 degrees C.
Place ham into roasting tray. Lightly score the fat all over in a criss-cross diamond pattern, making sure not to cut into the meat. Place a clove in the middle of each diamond. Pour half of the glaze over the ham and roast for 15 minutes.
Pour the rest of the glaze over the ham and return to the oven for another 25-35 minutes until the ham is golden brown, basting with the pan juices frequently. The more frequently you bast the ham the better the result you will achieve. Remove from the oven and allow to rest for 15 minutes before carving.