Nothing will ever take the place of my Ham in Coca-Cola from Bites – in my heart or on my table – but this slow-baked ham is a revelation of a different sort. Instead of being boiled and then transferred to a hot oven to be glazed, I cook it so, so slowly, in the oven, draped with black treacle, then wrapped in foil, so that it steams sweetly in the low heat. I then remove the ham from the oven and its foil, 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. (Recipe courtesy Simply Nigella)