Remove ham packaging and wipe off any excess moisture with paper towel. Place on a rack in a medium baking dish. Stand for 30 minutes at room temperature. If you have time, leave uncovered in the fridge overnight before cooking to help the rind dry.

Carefully score across the rind every 5mm using a small sharp knife. Use the light score marks already on the rind as a guide. Massage the ham with the oil and the salt. Allow to stand for a further 30 minutes.

Preheat the oven to 240°C (220°C fan-forced).

Place into the middle of the oven, roast until the skin starts to blister and crackle, rotating the baking dish halfway (60-75 minutes depending on your oven).

Reduce the temperature to 200°C 
(180°C fan-forced) and cook for 
a further 1 hour or until heated 
through (the internal temperature 

will reach approximately 60°C).

Remove from the oven and, using serrated knife, carve into slices.