5 cloves of garlic
2 red onions
5 fresh chillies
1 bunch of fresh chives
1 tablespoon Chelsea Caster Sugar
2 good splashes of golden rum
125ml malt vinegar
2 tablespoons ground allspice
2 tablespoons ground nutmeg
2 tablespoons ground cloves
2 tablespoons sea salt
3 bay leaves
½ a bunch of fresh thyme
5kg cooked leg of ham

For the Glaze
125ml golden rum
5 tablespoons marmalade
Juice of 3 oranges

Begin this recipe at least 2 hours ahead.
Peel the garlic and red onions, and halve and deseed the chillies, then place in a food processor (wash your hands). Add the chives, sugar, rum, vinegar, all the spices and the salt. Pull off and discard the bay stalks, then add the leaves to the processor. Strip in the thyme leaves and blitz until very finely chopped.
Place the ham on a board and trim off the outer layer of skin, leaving a 1cm layer of fat behind. Score the fat all over in a crisscross pattern, making sure you don’t cut down into the meat itself. Transfer the ham to a roasting tray and pour over the marinade. Rub it all over the meat, getting into all the nooks and crannies, then cover with plastic wrap and place in the fridge to marinate for at least 2 hours, but preferably overnight.
When you’re ready to cook, preheat the oven to 180°C and leave the ham to come up to room temperature. Cover the tray with foil and reheat according to pack instructions. Around 40 minutes before the time’s up, remove the foil and pour over the rum. Add the marmalade and orange juice to the tray and mix together with the pan juices to make a glaze. Brush all over the ham and return to the oven for the remaining time, brushing and spooning over the glaze and rub every 5 to 10 minutes until dark, sticky and gnarly.
Once glazed to perfection, remove to a board to rest for 30 minutes before carving into nice thick slices. Pour the cooking juices into a jug, skimming away the fat – it’ll make an epic spicy gravy to drizzle over at the end, if you like.
Serve with a fresh, crunchy salad and some spiced peach chutney.

Recipe credit to Jamie Oliver.