1.Put the Ham into a large dutch oven and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick, salt and bay leaves. Bring to a boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary.
2.Skim off any scum that rises to the surface from time to time. If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (you can use this for soups, sauces, etc.).
3. To make the glaze, put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over. and salt to taste.
4.Preheat the oven to 375°F. Lift the ham onto a board. Snip and remove the string and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove.
5.Put the ham into a roasting tray and pour half of the glaze over the surface. Roast for 15 minutes. Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the ham colours evenly.
6.Remove from the oven and leave to rest for 15 minutes before carving and serving
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