Baked ham

If the ham is already cooked, remove the rind but leave a thin layer of fat, score it in a diamond pattern and brush on mustard and honey or marmalade. Bake uncovered at 200 °C for 20–30 minutes, brushing it again halfway through; shield the glaze with foil if it darkens too quickly.

Serve it warm with roast potatoes, mustard and parsley sauce, or cold with pickles and crusty bread. Thin slices also work well in a ploughman’s lunch or a toasted ham-and-cheese sandwich.

Once cooled, wrap it tightly or put it in a sealed container and refrigerate within two hours. Eat it within three days, slicing only what you need so the cut surface does not dry out.

Yes. Slice or portion it, wrap it airtight and freeze; separating slices with baking paper makes them easier to take out individually. Defrost it in the fridge and use it within a day.

Dice it into pea soup, macaroni cheese or a potato frittata, or fry it briefly with onion before adding it to fried rice. Add it near the end of cooking so it warms through without becoming tough.

For a similar savoury, meaty filling, use roast pork or cooked turkey in sandwiches and salads. For a meat-free option, try smoked tofu; slice it thinly and briefly fry it to give it a browned edge.

Baked ham is cooked in an oven, often with a sweet or mustard glaze; cooked ham is a broader term for ham cooked by any method and may be sold ready-sliced. In the listed figures, cooked ham has 113 kcal and 3 g fat per 100 g, compared with 155 kcal and 9.2 g fat in baked ham.