Sugar and spice glazed ham with green tomato relish

Using a sharp knife, cut around skin 10cm from the shank end of the ham, then, starting at the bottom of ham, slide your fingers under the skin, working them up between skin and fat, loosening skin as you go. When you reach the shank, gently pull back skin in one piece and discard.

Preheat oven to 190°C. Place ham in a large roasting pan and pour in cider. Combine ras el hanout, sugar and mustard and, with your hands, spread over the ham. Bake ham for 45 minutes, basting with juices occasionally until well glazed, then transfer to a platter.

Holding a knife perpendicular to the platter, carve thin slices of ham. If the ham has a bone, work around it, then turn ham over and repeat. Serve with green tomato relish, mustard, figs, salad and baguettes.