- 3.5kg ham on the bone, pre-soaked for at least 2 hours
- 1 litre cider
- 3 star anise
- 1 cinnamon stick
- 4tbsp honey
- 1½tbsp tamarind paste
- 1tbsp English mustard powder
- around 30 whole cloves
Heat the oven to 170C, 150C fan, gas 3. Double line a roasting tin with large, wide pieces of foil with plenty overhanging. Place the ham in the centre of the foil and make a tent so that there is plenty of space for air to circulate. Bake for 3½ hours (or calculate 1 hour of cooking per 1kg/2lb 4oz).
After 2½ hours pour the cider into the tin and add the star anise and cinnamon, cover and return to the oven for 30 minutes. Meanwhile, mix together the honey, tamarind paste and mustard powder in a small bowl set aside.
Remove the ham from the oven. When cool enough to handle, remove the outer layer of skin, leaving the white fat intact. Score the fat in diamond shapes then brush all over with half the tamarind mixture. Stud the centre of each diamond with a clove. Heat the oven to 220C, 200C fan, 425F, gas 7. Return to the oven and bake for another 10 minutes before brushing with the remaining glaze, returning to the oven and baking until the fat has turned golden. Serve with Dijon mustard.
Often you'll find recipes that boil the ham first but our way ensures it is super succulent and full of flavour. The sourness of the tamarind and the sweet honey work perfectly with the ham