- Servings : 6
- Cook Time : 1:30 h
- Ready In : 1:40 h
Make a mouthwatering ham the centrepiece of your holiday table.
- 11/2kg ham
- 2 litres dry cider
- 1 carrot, chopped
- 1 onion, halved
- 2 fresh bay leaves
- 2 sticks celery, chopped
- 6 black peppercorns
- 1 tbsp whole cloves
- 1 tbsp English mustard powder
- 2 tbsp brown sugar
Put the ham into a large pan and pour over the cider. Add the carrot, onion, bay leaves, celery and peppercorns. Bring to the boil, turn down the heat and simmer for 1 hour. Drain, saving the cooking liquid, and discard the veg. Leave to cool.
Preheat the oven to 200°C. Once the ham has cooled slightly, use a small sharp knife to remove the skin, making sure you leave a 1cm layer of fat all over the top. Score the fat into diamond shapes and press a clove into the middle of each diamond.
Mix the mustard powder and sugar together with 1⁄2-1 tbsp hot water to make a thick paste, cool a little and then spread over the top of the ham.
Place the ham on a rack in a roasting tin lined with foil. Pour a small ladleful of the cooking liquor into the base of the tin (this stops the meat drying out) and bake in the oven for 25-30 minutes or until it is a rich, golden colour on top. Baste once or twice with the juices in the base of the tin during cooking. Remove from the oven and rest for 10 minutes before serving thinly sliced.