Most cookery books will tell you to wrap your precious piece of ham in foil and bake it in the oven. I feel this dries it out too much. Far preferable is to follow my recipe for boiled ham, but to remove the meat from the pot 30 minutes before the end of the calculated cooking time. Remove the skin, and score the fat into a diamond pattern with a knife. Coat with any of the suggested glazes and pop in the oven to crisp at gas mark 5, 375°F (190°C), for 30 minutes. If the ham is to be served hot for a dinner party, you could do the boiling part in advance and allow the ham to cool in its liquid in the pot, then remove, skin, and finish in the oven at the last minute when your guests arrive.
© 1988 Keith Floyd estate. All rights reserved.