This technique has history and is classical but offers simplicity by gently smoking and infusing the ham with subtle aromas and gently flavours.

Serves 6-15 (depending on size)

Ingredients

3-6kg unsmoked ‘green’ bacon (you will need to talk to your local butcher)

Hay, must be edible untreated hay (pet shops)

6 bay leaves

6 sprigs thyme

12 peppercorns

4 juniper berries

2 all spice berries

10 cloves

Water

Method

Begin by placing enough hay over the bottom of your pot or oven dish, add all the spices and herbs and now place the meat on top. Place more hay over the ham to cover and fill with cold water. Place a lid on snuggly and either cook on the stove top or in a preheated oven 150C.

Depending on the size of the meat it will take up to 3 hours or longer if whole leg.

To check if it is cooked the meat will be juicy and tender to the point where the meat is almost about to fall off the bone.

When this is done, remove the hay and present the meat on a platter and carve as needed.