Preheat the oven to 200°C (bake) and prepare a large roasting tray lined with a wire rack to allow the juices to drip away from the ham.
Using your fingers, carefully peel back and remove the skin from the ham, leaving a thin layer of fat. Discard the skin.
Score the fat in a criss-cross pattern using a sharp knife.
Brush the ham generously with the Apple & Plum Glaze, pressing it into the scored lines to coat evenly.
Bake the ham for 1 hour, reglazing every 10 minutes. The goal is to gently reheat and caramelise the glaze — avoid overcooking.
Once the ham is golden and sticky, remove from the oven and allow to rest for 15 minutes before slicing.
Serve warm with roasted vegetables, extra glaze, and a glass of champagne.

• For best results, allow 10 minutes of resting time per kilogram before carving.

• Leftover ham can be wrapped in a large damp tea towel or ham bag, placed on a plate, and stored in the fridge for up to 2 weeks.

• Perfect as a show-stopping festive centrepiece or next-day sandwiches.