Step 1 As we’re using the Wiltshire ham for this there is no need to soak prior to cooking.

Step 2 Pop the ham in a pot big enough to allow the ham to be covered with liquid.

Step 3 Add the bay leaves, peppercorns, allspice berries, star anise, black treacle and cloves to the pot and cover with water. Ensure the ham is covered but don’t worry if part sticks out as you need to rotate it during cooking anyway. Pop the lid on and bring to a gentle simmer over a medium to low heat, skimming off any scum.

Step 4 Simmer for 3 hours or until the internal temperature of the ham reaches 70’C. Rotate the ham halfway through the cooking time to ensure even cooking of the ham and top up with water if necessary.

Step 5 Lift the ham out of the cooking liquid and leave to cool slightly. Alternatively, you can leave the ham to cool completely if not eating straightaway and glaze the day you want to eat it.

Step 6 To glaze heat the oven to 220’C/200’C fan.

Step 7 Place the ham on a foil lined roasting tray and gently remove the skin carefully with your fingers or a sharp knife leaving a covering of fat. Criss-cross the fat using your knife to create a diamond pattern if so desired.

Step 8 Mix all the glaze ingredients together and spoon over the ham. Pop in the oven for 15-20mins.

Step 9 Remove from oven and gently spoon any residual glaze from the bottom of the tray over the ham and decorate with the cloves and star anise. Leave to cool completely before serving.