Christmas Ham

Using a sharp knife, remove the rind and excess fat from the ham

Place it in a roasting pan with a little water and put it in a low oven for about half an hour

After removing it from the oven, use the tip of the knife to score a diamond pattern, not too deeply

Tuck rosemary sprigs into the corners (not all of them, so as not to overpower the taste) and brush with orange juice

Cover everything with thick honey or crushed demerara sugar mixed with a little water

Put it back in the oven for another hour, with half an hour at a low temperature to allow the glaze to penetrate the meat well, then finish it off at a hot temperature to make the ham golden brown

Garnish with pineapple slices, cherries and pomegranate seeds in compote, colored with annatto or natural