One 2KG ham - preferably sourced from a butcher as you'll get a much nicer fat cap

Sriracha caramel

Sesame seeds (optional)

Place your ham in a large pot of boiling water. Bring to a boil and cook on a strong simmer for thirty minutes. You'll know it is ready once you can push a carving knife in with little resistance.

Let the ham cool for an hour or two in its liquid, and then transfer the ham and its liquid to the fridge for at least four more hours or overnight.

Heat your oven to 180 degrees.

Pop the cold, cooked ham on a lined tray and smother in sriracha caramel. Make sure to coat every inch and crevice!

Place the ham in the pre-heated oven and leave it to cook for 30 or so minutes (or until it's deliciously golden and beginning to caramelise). Half way through the cook time, baste the ham with more sriracha caramel and tray drippings.

Allow to cool slightly, sprinkle on some sesame seeds (optional!) and use your sharpest knife to carve thin, delicate slices.