Preparation 1. Preheat the oven to 275 F. 2. Trim excess fat from ham, leaving about 1/4-inch layer to protect meat. 3. Place ham flat side down in shallow roasting pan.

3 pounds kosher salt. 6 thyme sprigs. 4 rosemary sprigs. 4 flat-leaf parsley sprigs. One 2-pound boneless pork loin, at room temperature. 4 ounces thinly sliced serrano ham ...

Add the peas, onion, salt and pepper and thyme to the ham and bring to a brisk simmer. Cover and simmer for another 45 minutes to an hour. Add the rice, stir to combine, bring to a simmer and cover.

Add a few leaves of fresh basil and sea salt to taste) 50g cooked York ham, cut into small but not paper-thin slices 60g mozzarella fior di latte, torn into 5 chunks ...

Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar. Once golden, remove from the oven and rest for 15-30 minutes before carving, or leave until cold.