We used a 2.5kg ham, which was already pretty much cooked, so we took some liberties with Nigella's recipe. We put the ham in a saucepan and Caitie poured about 1.25 litres of dry ginger ale over it. Then we brought it to the boil and simmered it for an hour.
After the ham had boiled for an hour, we removed it from the saucepan and placed it in a foil-lined tray. The skin was removed (Caitie's grandma actually did that bit for us!), leaving a thin layer of fat. Then it was time to glaze it. Caitie mixed about 350g ginger marmalade, 2 tablespoons mustard, 100g dark brown sugar and half a teaspoon ground cloves. When they were thoroughly mixed, the glaze was slapped on to the ham and the ham was popped in to a hot oven for half an hour.
It looked good and tasted good. But combined with the spiced peaches.... wow. A definite hit with our guests!