Method Prep:1hr › Cook:5hr › Extra time:1hr › Ready in:7hr
Remove hock so ham is a nice rounded shape. If traditionally cured, soak in fresh water overnight in a cool place.
Preheat the oven to 180 C / Gas 4.
Mix together flour and salt and add enough water to make into a stiff dough. Roll out 1/3 and place ham on top. Roll out remaining dough and totally encase the ham, dampening edges to ensure a good seal. Place in large roasting dish.
Bake the ham for 40 minutes per kg (20 minutes per pound). If its a very big ham, drop the time (it's rare to need more than 5 hours). If very small, add 30 minutes extra.
Remove ham from oven and carefully crack case open (I use a small hatchet), being very careful not to burn yourself on the case or the steam. The skin should come off with the case. If the skin doesn't come off easily, ham isn't cooked.
Transfer ham to a clean roasting dish and score fat diagonally. Place cloves in points of diamonds. Mix together honey, orange juice and about 1/4 cup juice for cooking. Baste well.
Cook ham for another 30 minutes, basting frequently until golden brown. Leave to cool for 30 minutes before eating.
Discard cooled case in rubbish. Do not compost due to high salt content.