Bob Hart's Baked Ham

Baked ham is a wondrous thing � whether you do it in the oven or in your Weber barbecue with a few hickory chips.

The secret is carefully to remove the skin before scoring the fat. To do this, run your knife through the fat at 45deg to the ham bone, right around the ham, and then repeat from the other direction, ie at right angles to the first cuts, spacing the cuts about 2cm apart. This will leave a series of squares in the fat and, into the centre of each of these, spike a clove.

For the glaze, mix 3tbs honey, 3tbs Dijon mustard and 4tbs dark brown sugar with 1 cup fresh orange juice and 2tsp ground ginger. Simmer to thicken into a glaze. Coat skinned, scored ham with this before baking, at 180 C, for 45 min. Remove from oven, glaze again and finish for 10 min at 200 C.

Merry Christmas and Happy New Year.