What's your leftovers philosophy? Email janine.graham@fairfaxmedia.com.au and share your recipes.

►Carefully remove rind in one piece. Start by putting your thumb under an edge and then run your hand over the fat. Run a sharp knife in a criss-cross pattern to form diamonds (be careful not to cut too deeply – just the fat).

►Put a clove in the centre of each diamond, don’t be too precious about it.

►Place the ham in a baking dish.

►Mix the orange  juice, Chinese wine and soy sauce well and pour half over the ham..

►Bake at 170C for 45mins to 1 hour,  basting occasionally with juices and more the of orange juice mix.

►Make a paste of brown sugar, dijon mustard and a small amount of pan juices. The glaze needs to be  quite thick so be sparing. Bake for another 45 minutes (or until a rich dark golden brown). Put on a second layer of glaze after 20 minutes.

►If there are enough pan juices, add some knobs of butter and stir to make a sauce.  You can add some marmalade or ginger chutney to make a relish for left-overs.

►Soften some butter and mix in diced gherkins, don’t be shy. Pull apart some fresh bread rolls, spread on some gherkin butter, add lettuce leaves if you like, lay on some slices of glazed ham.

►Pour yourself a beer or a glass of wine, and turn on the cricket.

Recipes: Ian Jones, Editor, Goondiwindi Argus