*For the glaze usually use of the many pots of jelly that I have made during preserving season in the Autumn. My favourite homemade jelly to use is Rosehip Jelly but I have also had wonderful success with my Mulled Wine Jelly and my Apple Rosemary Jelly. Basically use the best jelly you can get hold of from your local preserver, or failing that every good supermarket stocks good old redcurrant jelly which is sweet and piquant and does the job nicely.
*Luke says that this is the best stock our kitchen produces each year and he’s right about it being the most flavoursome. We use it with the leftover ham to make ham risotto and also ham soup with cheese sandwiches. Since there is so much stock we freeze a lot of it and then reap the benefits mid-March when we suddenly stumble across a forgotten Tupperware of it in the back of our freezer.
*Recipe inspired by Nigella’s Fully Festive Ham from Nigella Christmas