1. Pre heat oven to 170oC. First prepare the ham. Using a sharp knife cut the skin at the hock of the ham, leaving a collar of skin on the hock. Peel away the skin from the rest of the leg leaving the fat below. You may sometimes need to cut the skin off the fat, if it gets stuck.
2. Using a sharp knife, score the fat diagonally across the ham. Then repeat in the opposite direction so you have diamonds about 4 cm across cut into the fat. Stud the center of each diamond with a single clove. Transfer the ham to a large roasting pan.
3. Wrap the hock with foil to stop it burning. Place the honey in a bowl, cover with cling film and microwave for a few seconds on low until the honey warm (not hot) and runny.
4. Stir in the olive oil and drizzle two thirds of the honey oil mixture all over the ham. Scatter the ham with fennel seeds and pour in enough water to cover the base of the roasting pan, (about 2cm deep) to stop the bottom of the pan burning. Cover the ham with foil, bake in the preheated oven for about 1 hour and 15 minutes. Take the ham out of the oven and remove the foil. Return to the oven for another 45 minutes drizzle with the remaining oil and honey every 15-20 minutes or until the ham is deeply caramelised and smells amazing.
Serve warm, hot or cold as part of a Christmas feast or anytime you’re feeding a big crowd.
Serves many. Preparation time 25 minutes. Cooking time 2 hours