Nigella Lawson served up a tasty slow cooked baked ham with black treacle glaze dish for the festive season on Simply Nigella Christmas Special.

Nigella says: “Instead of being boiled and then transferred to a hot oven to be glazed, I cook the ham so, so slowly, in the oven, wrapped in foil, so that it steams sweetly in the low heat. I then remove the ham from the oven, take off the rind, stud the layer of fat on top with cloves and cover with a mustardy black treacle glaze, and put the joint briefly back in a very hot oven.

Cooked like this, the meat is astonishingly tender and carves into thin slices with ease; there is also very little shrinkage, and no wrangling with large joints of meat in boiling liquid.”

The ingredients are: 3.5kg joint boneless gammon, rind on and 150g black treacle.

For the glaze: approx. 1 tbsp whole cloves, 4 tbsp black treacle, 4 tbsp demerara sugar and 1 x tbsp Dijon mustard.