A succulent Christmas ham finished with a cinnamon and sherry flavoured glaze and studded with whole cloves.
Soak the ham in water for 12 hours prior to cooking, to remove any excess salt.
Rinse the ham and place in a large stock pot or saucepan with the onion and Bay Leaves. Cover with cold water and simmer for 3 hours until the meat becomes tender.
Pre-heat the oven to 180°C, 350°C, Gas Mark 4. Remove the ham from the water and allow to cool for a few minutes. Cut away any skin, leaving a good layer of fat, then carefully score the fat in a diamond pattern, making sure not to cut into the meat.
Place on a baking tray and stud the ham with the Cloves in the scores that you have made on the fat.
Gently heat the jam in a saucepan and stir in the sherry and Cinnamon. Use this to glaze the ham generously.
Bake in the oven for 45-50 minutes, or until sticky and golden.
Leave to rest for 15 minutes before carving.