Rose Cottage Recipe

Method

1. Fit the ham in a large saucepan and fill with cold water. Bring to the boil.
2. Drain the ham in a colander and rinse both ham and the saucepan under running cold water.
3. Put ham back in the saucepan and add the Irn-Bru, onion and cinnamon stick. Add water to make sure the liquid covers the ham.
4. Put back on the heat and bring to the boil, then turn down to simmer for 2 hours
5. Pre-heat your oven to gas mark 8 / 220C
6. Remove the ham from the liquid (keep liquid!) and place ham on a chopping board.
7. Remove the rind and cut a diamond pattern on the remaining fat. Stud each diamond with a clove.
8. Put the cranberry jelly and marmalade in a small saucepan and carefully bring to the boil.
9. Sit the ham on a roasting pan in a layer of foil (the burnt-on glaze is impossible to get off trays,).
10. Pour the glaze over the ham and bake in the oven for further 15 to 20 minutes, until the glaze is burnished.
11. Remove from the oven and rest before carving.
12. The saved liquid can be used for boiling vegetables