• 1 x 5kg ham joint
• 2l ginger ale
• 1 small onion, peeled and quartered
• 1 x 3cm piece of fresh ginger, peeled and roughly chopped
• 5-6 whole black peppercorns
• Cloves, for studding
• For the glaze:
• 100g brown sugar
• 80ml soy sauce
• 3 garlic cloves, crushed
• u00bc tsp ground ginger

1. Place the ham in a large pot and cover with the ginger ale. Add the onion, ginger and peppercorns.
2. Bring slowly to a boil, skimming off any white foam from the surface. Simmer very gently for about two hours until cooked through.
3. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the oven rack at its lowest position. Remove the ham from its liquid and allow to cool slightly.
4. Place the ham in a roasting tin and use a small sharp knife to strip off the skin, leaving a thin layer of fat attached to the meat.
5. Score the fat in a diamond pattern, being careful not to cut into the meat. Stud the intersections with cloves.
6. In a bowl, mix together the glaze ingredients and stir until the sugar has dissolved. Brush the glaze thickly over the ham.
7. Bake the ham for 40-45 minutes until golden brown; every 20 minutes, baste the ham with the glaze.
8. Turn the heat up to 220˚C/200˚C/gas mark 6 and cook for a final 20 minutes without opening the oven.
9. Remove from the oven and allow to rest for at least 20 minutes before serving.