Sticky Roast Ham

Wash and dry the meat and score the skin with a sharp knife or an electric carving knife. Mix the honey, lemon juice, ginger and cayenne pepper to make a marinade. Heat the oil in a flameproof roasting tin and brown the meat on all sides over a fairly high heat. Add the stock and brush the meat with a little of the marinade. Put the roasting tin into a preheated oven (200 °C with top and bottom heat) and cook the meat for about 90 minutes, brushing frequently with the marinade. While the meat is cooking, prepare the vegetables and blanch in boiling, salted water until al dente. About 10 minutes before the end of cooking time put the vegetables into the roasting tin with the meat and glaze with the marinade.