Honey Glazed Ham

Heat the oven to 160 C. Score the fat of ham in a 2.5 cm diamond pattern, 5 mm deep. Set it in a roasting pan cut side down, pour water into the pan and cover tightly with foil.

Bake scored ham until it reaches 55 C in the centre, about 15 minutes per 500 g (about 2 hours).

Meanwhile, simmer honey, brown sugar, orange juice, dijon mustard and cinnamon for 3 minutes until syrupy.

Uncover heated ham, raise the oven to 200 C, pin orange slices over it with cloves and brush with a third of honey glaze. Bake 20 to 25 minutes, brushing twice more, until lacquered and the centre reaches 60 C.

Rest glazed ham for 15 minutes before carving; remove the cloves as you slice.