Honey roast ham

For the ham: place the ham in a large pan and cover with cold water. Add the carrot, onion, leek, cinnamon, peppercorns, coriander seeds and bay leaf. Place over a high heat, bring to the boil, then reduce heat to low and simmer, uncovered, for 2 ½ hours. Scoop off any impurities that rise to the top during cooking and top up the water level with boiling water if necessary, to keep the ham covered during cooking. Drain the ham then set aside to cool.

Preheat the oven to 190C/170C fan/gas 5. Transfer the ham into a roasting tin, then cut away the skin, leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern, then stud the cloves all over the ham.

For the glaze: place the sugar, vinegar and Marsala into a small saucepan and bring to boil. Stir in the honey, bring back to a boil then remove from the heat.

Pour half of the glaze all over the ham and reserve the rest. Roast the ham in the oven for 15 minutes then pour over the rest of the glaze and roast for a further 35 minutes, basting with the pan juices about every 10 minutes. Turn the pan around a few times during cooking, so the fat colours evenly. Remove from the oven and allow to rest for 15 minutes before carving.

For the goats' cheese salad: divide the rocket leaves between 4 plates or put on 1 large serving plate. Scatter the goats' cheese on top, then drizzle each plate with the honey and a squeeze of lemon juice. Season with salt and black pepper and finish with a drizzle of olive oil. Serve straight away with slices of ham.