1. Preheat the oven to 160°C (320°F/Gas Mark 3). 2. Place the cooked and cooled ham on a tray lined with parchment paper. 3. Carefully remove the skin, leaving the layer of white fat intact.

When cooked, remove the pan from the heat and allow the ham to cool completely in its cooking liquid. For the spelt bread, put the flour, sugar and salt into a large bowl or a food mixer fitted ...

Roast for 2 hrs, then leave the ham to rest in the tin for 10 mins. (Or, cook in a slow cooker – below.) Remove the foil, strain off the stock into a heatproof jug and leave to cool for at least ...