Gochujang, Honey And Orange Glazed Ham

1. Preheat your oven to 180C/160C fan/gas 4.

2. Put the ham in a large roasting tin and scatter over the garlic, ginger and spring

onion. Pour over the soy sauce, juice of one orange and ginger beer.

3. Cover with a couple of layers of foil and bake for two hours.

4. After 90 minutes add the scored baking potatoes to the top of the oven on a large

baking tray, rolled in the olive oil and salt.

5. Remove the ham from the oven after two hours (leaving the potatoes in). Remove all

the juices and ingredients from the pan, straining off into a heavy–based saucepan.

6. Leave the ham to cool slightly while you make the glaze.

7. Bring the ham stock in the saucepan to a boil and then simmer for 8 minutes until

reduced by half. Add the gochujang, honey and orange juice and bring to a rolling

boil for 3 minutes, stirring continuously so it doesn’t stick and burn as it thickens.

8. Trim off and discard the thick layer of skin to reveal the fat on the ham. Score the fat

in a criss–cross pattern.