(we always go with Mānuka Honey but other Native Honey like Rewarewa taste great too)

20 g apple cider vinegar

1 long red chilli, Optional

2 bay leaves

1 cinnamon stick

1 level tsp ground allspice

1 pinch Whole Black Peppercorns

2 cloves, whole

1 sprig fresh rosemary, Leaves only

1. Add all the glaze ingredients a pot, if using the chilli, slice it in half lengthways but leave it attached at the stalk, cook 10 mins at a simmer stirring regularly.

2. Leave glaze to cool slightly this will help it thicken and stick better.

3. Preheat the oven to 160-170 degrees.

4.To prepare the ham, cut off the skin leaving as much as the fat on as possible. Score the fat in a diagonal pattern. Line a roasting pan with aluminium foil and a sheet of baking paper and place ham in it.

5. Before glazing the ham discard the chilli, cinnamon stick, and bay leaves.

6. Brush the ham all over with the glaze and roast for about 1 and a half hours basting frequently to build up layers of flavour until beautifully golden and crisp.