Miso Apple glazed ham

Take the skin off the ham in one piece, sliding a knife beneath the skin into the fat laywer and removing as little of the fat as possible Mix the miso paste, some apple cider vinegar, and the apple flavour essence and smear the paste liberally over the ham Put skin back on to stop burning (sometimes spear the skin to the ham using a metal corn cob holder) Cook for about an hour at low temp.