1. For the summer fruit chutney, place ½ cup of sugar and 2 tablespoons of water in a small, non-reactive saucepan and heat over a high heat, swirling the pan occasionally. When the sugar forms a golden caramel, add 1 cup of water, 2 tablespoons of sugar, the fish sauce, vinegar, onion, fruits and spices. Cover and simmer for 15 minutes, until the onion and fruits are softened, then allow to cool to room temperature.

2. Blend to a smooth puree. The glaze should be around the consistency of maple syrup. If the glaze looks too thick, you can blend in a little more water.

3. Remove the skin from the ham, making sure to keep as much of the fat as possible attached to the meat. Stud the ham with cloves in a regular pattern at 3cm intervals and score the ham through the fat in between the cloves. (I like to stud the ham first then score after, as it can be hard to see the cuts in the fat.)

4. Heat your oven to 180C. Brush the ham with the glaze and bake in the oven for about 1.5 hours, brushing with the glaze every 15 minutes until a thick, caramelised and shiny coating is formed and the ham is warmed through. (You may need to wrap the end of the ham bone in foil to stop the bone from burning.)

Tip: Ham skin can be kept in the freezer and used to make stock.

If you like this recipe, try my roast pork with mustard gravy and summer fruit chutney

This recipe featured in the Good Food Christmas television special on Nine.