- Serves: 8
- Preparation time: 25 minutes
- Cooking time: 4 hours and 30 minutes
- 4-6kg ham (smoked or unsmoked)
- 4-6 shallots
- 2 cloves garlic
- 1 tablespoon peppercorns
- 500ml dry cider
- 20 whole cloves
- 3 tablespoons runny honey
- 3 tablespoons demerara sugar
- 2 tablespoons wholegrain mustard
Place the ham, whole shallots, peppercorns, garlic and cider in a large pan. Add enough water to come 3/4 of the way up the ham.
Bring to the boil and reduce the heat to a simmer for 3-4 hours. Cover pan and check the liquid doesn't boil away.
Leave to cool slightly and transfer to a roasting tin. Slice away the layer of rind leaving a layer of fat.
Score a diamond pattern across the fatty layer.
Mix the mustard, honey and sugar together and spread over the diamond pattern.
Put ham into a hot over to brown the glaze (200c, gas 6) this takes 15-20 minutes.
Remove from oven and cool. Place a clove on each diamond to decorate. Serve either hot or cold.
This ham is delicious with pickles or Cumberland sauce and will keep covered in foil for a week in the fridge. Any cooking liquid from pan makes a delicious base for soup.