Recipes

Method Preheat the oven to 200 degrees bake and prepare a large roasting tray lined with a wire rack (to allow the juices to drip away from the ham).

Optional – Use your fingers to peel back the skin of the ham carefully and slowly. Carefully remove the skin and discard.

Use a sharp knife to score the ham fat in a criss cross pattern. Brush lashings of our delicious Cinnamon Whisky Manganero Sauce over the ham, using the brush to press it into the scoring pattern.

Bake the ham in the oven for 1 hour – reglazing every 10 minutes during this hour (the trick here is to reheat the ham only, not overcook it). The glaze should be sticky and caramelized by this point.

Remove the ham and allow it to cool for 15 minutes before slicing to serve.

To store your ham, wrap it in a large damp tea towel or ham bag and place onto a large plate. Keep in the fridge for up to 2 weeks.