Roughly chop the leek, carrot, onion, celery and halve the garlic. Get them into a large stock pot with the ham, bay, 3 of the Rosemary sprigs and the peppercorns. Cover with cold water and bring to a simmer.

Cook for 1-1.5 hours and allow to cool completely in the stock. Remove the skin with a small, sharp knife and score the fat.

To make the glaze, finely chop half the zest of the orange and the remaining rosemary. Add the sugar to a medium sized pan and cook over a low heat to a dark caramel.

Add a ladle of the ham stock (Keep the remaining stock, it makes delicious soup) and deglaze. If the caramel solidifies, simply set it over the heat to melt again. Now add the juice from half an orange, miso, maple syrup and vinegar. Bring to a boil and cook down for 2-3 minutes.

Brush the ham with some of the glaze. Roast at 180°C, basting every 10 minutes with glaze until the ham is sticky, charred and caramelised.

Stuff into sandwiches with cheddar, good chutney and shredded lettuce for a killer snack.