1Start by removing the skin from the ham. To do so, carefully run your fingers under the skin and lift away. Done slowly leaves a smooth layer of fat which glazes beautifully. Place your ham in a deep baking tray or roasting pan. Using a sharp knife, score the fat layer into a criss cross diamond pattern. Brush the ham generously with the glaze.
2Pour a bottle of beer in the roasting pan and if necessary top up with water to cover the bottom of the roasting dish, keep the liquid topped up during the cooking process. Bake at 160°C, allowing 20 minutes per kg of ham. Brush with glaze every 10 minutes. Use the liquid from the roasting pan to make a yummy sauce to accompany your ham