METHOD

1. To make the juniper glaze, place the juice, vinegar, tonic, gin, sugar, juniper berries, bay leaves and lemon thyme in a saucepan over high heat. Stir until the sugar is dissolved. Bring to the boil and cook, stirring occasionally, for 30 minutes or until reduced by a third. Strain the glaze into a jug, reserving the juniper berries. Set aside. 
2. Preheat oven to 220°C (425°F).
3. Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap the hock of the ham with non-stick baking paper, then aluminium foil. Pour the glaze into a deep-sided roasting pan. Carefully place the ham, top-side down, into the pan and brush with the glaze. Roast for 30 minutes.
4. Remove from the oven and reduce the oven temperature to 200°C (400°F). Remove a third of the glaze and place in a large frying pan over medium-high heat. Cook for 15 minutes or until reduced and thickened. 
5. While the glaze is cooking, turn the ham over and brush with the roasting pan glaze. Cook for a further 15 minutes. 
6. Brush the ham with the reduced and thickened glaze and cook for a further 10 minutes or until golden.
7. Place the ham on a serving platter and brush with any remaining glaze before carving to serve. Serves 12–14

TIP
This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can’t buy a pre-cooked ham in your part of the world (sometimes the case in the UK), ask your local butcher for a cured leg and follow their cooking instructions before glazing.

This recipe is from Donna’s new series donna hay christmas, exclusive to Disney+

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Photography: Con Poulos