Stout and demerara glazed whole ham

Put the ham in a very large pan and cover with cold water. Add the bay leaves and peppercorns if using.

Partially cover the pan and bring to a gentle simmer.

Simmer for 3 hours until the ham is cooked - it should be tender when pierced with a knife. Remove the pan from the heat and leave the ham to cool in its cooking liquor.

Preheat the oven to 230C/gas 8.

When the water is cool enough to handle the ham, remove the ham from the pan and place in a large roasting tin.

Using a sharp knife slice off the top layer of fat and rind - make sure you leave a good layer of fat, as this keeps it succulent and tasty.

Stud the surface of the fat with cloves, keeping them quite close together - the more neatly these are arranged, the more attractive it will look.

Pour over the stout, and then scatter the surface with sugar. Press the sugar down firmly to make as thick a crust as will stick to the ham.

Bake the ham in the oven until the sugar caramelises to a dark glaze. Baste the ham every 5-10 minutes with the hot liquor from the base of the pan, being careful not to wash off the sugar - if you do, simply patch it together again.

. To serve; enjoy this dish hot with parsley or mustard sauce and buttery baked potatoes, or cold with sharp mustard or chutney.

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