Sluttishly Savoury: Glazed Ham

If you're a bit of a turkey-phobe or you're feeding the extended family, the neighbours and their friend Edna, and you need to supplement the bird with some more protein, glazed ham is the answer. It's the answer to those questions you haven't even thought to ask yet, it's just that good! Not to blow my own trumpet (toot!) but my mapley mustard glaze is quite possibly the best thing about Christmas dinner, this side of trifle.

The recipe came about after I misread another recipe and used the whole jar of mustard instead of a couple of tablespoons. By the time I realised my mistake I was already receiving compliments for the ham, so I kept my mouth shut and nodded appreciatively. My measuring system is a bit vague, but it seems to work, apologies if you prefer precise amounts, it's not that kind of recipe! I like to boil the ham before baking it to make sure it's really moist - it also makes removing the rind a doddle.

You'll need:

• a ham, about 2kg will feed all the grannies and aunties with plenty of leftovers
• a blade of mace
• 3-4 cloves
• a star anise
• 1 tbsp coriander seeds
• an onion, peeled and halved
• a 140g (or thereabouts) jar of wholegrain mustard (I use Tracklement's Green Peppercorn Mustard)
• maple syrup, about 3/4 of the mustard jar
• 1 dessertspoon of dark brown sugar
• 1 dessertspoon worcester sauce (Henderson's Relish is my new favourite and it's gluten free)
• 1/2 dessertspoon balsamic glaze

Make it!

• Place the ham in a large saucepan and cover with water, leave for a  few hours then drain the water and refill the pan with fresh water. Add the mace, cloves, star anise, coriander seeds and onion. Bring to the boil and simmer for 2-3 hours then take off the heat and leave to cool in the stock.
• When the ham is cool, remove it from the saucepan and place it in a roasting tin. Work your finger under the rind and gently peel it away, leaving the fat attached to the ham. Score the fat with a knife.
• Mix the mustard, maple syrup, sugar, worcester sauce and balsamic glaze together in a bowl and spoon about a quarter of the mixture over the ham, spreading it into the scores in the fat.
• Roast in a preheated oven at 180°C for 2 hours, basting with more of the glaze mixture every 30 minutes.

The leftovers are my favourite part - serve it cold with a selection of pickles and chutneys, or use it to make a sweetly spicy eggs Benedict.