1 bone-in smoked shoulder ham, about 7 1/2 lb (3.5 kg)

2 onions, chopped

4 cloves garlic, chopped

4 thin slices fresh ginger

2 tbsp (30 ml) olive oil

1/2 cup (125 ml) honey

1 tsp curry powder

1/4 tsp red pepper flakes

4 bay leaves

1 stick cinnamon

4 cups (1 litre) no-salt-added chicken broth (see note)

Remove the twine from the ham. With a knife, trim the rind and fat down to a layer 1/2 inch (1 cm) thick. Place the ham in a large ovenproof pot or Dutch oven.

Cover with cold water. Bring to a boil and let simmer over medium heat for 1 hour. Remove the ham. Discard the cooking water.

With the rack in the middle position, preheat the oven to 350°F (180°C).

In the same pot over medium-high heat, soften the onions, garlic and ginger in the oil. Add the honey and spices. Cook for 1 minute. Return the ham to the pot, fat side down. Add the broth and bring to a boil.

Cover and bake for 1 hour. Turn the ham and continue cooking uncovered for 1 hour. Remove from the oven.

Remove the ham from the pot and keep warm. Over high heat, reduce the sauce for 20 minutes or until syrupy.

Carve the ham and serve with the sauce, mashed potatoes and a green vegetable.

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