In a very large pan, cover a Butt Ham (Bone In) with cold water. Add 1 Cinnamon Stick, 1 tsp Peppercorns, 1 tsp Coriander Seed and 2 Bay Leaves. Bring to the boil, then simmer for around 2 hours (approx. 40 minutes per pound), topping up the water level with boiling water if necessary. Scoop off any scum that rises to the top. Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 350F/gas 5. Lift the ham into a large roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a crisscross pattern, then stud it with 25 cloves.
Mix the glaze ingredients: 200 ml Cosman & Webb Maple Syrup; 2 Tbsp Coarse Grained Mustard; 2 Tbsp Worcestershire Sauce; 2 Tbsp Soy Sauce; and 2 Sprigs Rosemary chopped. Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes. Turn the pan a few times during cooking so the fat colours evenly. Allow to rest for 15 mins before carving.
Steve Elskens, Unsworth Vineyards, 2915 Cameron Taggart Road, Mill Bay, 250-929-2292. Dine with a view over the vines, ancient orchard and the veg garden.