Cranberry & ginger beer-glazed ham

Preheat oven to 160°C. Take a large roasting dish and line it with foil. Place the ham on top. Put the ham in the oven for 30 minutes; this will make it easier to take the skin off.

In a medium-sized pot, add the ginger beer, brown sugar and cranberry sauce. Cook on medium heat, stirring occasionally, until the liquid is reduced by half (around 15 minutes).

To remove the skin from the ham, use a sharp knife to make a score line around 6cm from the shank end of the ham. Then use your fingers to gently remove the skin, leaving the layer of fat. The fat is what we will glaze and it keeps the ham lovely and moist.

With the sharp knife, score the fat all over in a diamond pattern, don’t cut all the way through. Take a clove and poke it into the centre of each scored diamond.

Take some foil and wrap it around the end of the hock to stop it burning (this is if your ham has a hock, i.e. the bone end. If you have the chump end, i.e. no bone, then you don’t need to do anything).

Brush on a little of the ham glaze and place the ham in the oven. Every 20-30 minutes, baste the ham with more glaze. If the ham becomes brown too quickly, turn the heat down. Cook for 20 minutes per kilo of ham to warm through and glaze the ham (this is for hams that are already cooked).

Once the ham is cooked, leave it to rest for 15 minutes before slicing.