Ingredients

• 5½ -7¼kg/12-16lb ham with the bone in
• 2 onions
• quartered
• few cloves
• few black peppercorns
• 1 bay leaf
• 4 tbsp English mustard
• 75g/2½oz demerara sugar
• depending on size of ham
• 300ml/½pint chicken stock (to make a gravy)

Directions

• Place the soaked ham in a large pan
• with the onions
• cloves
• peppercorns and bay leaf.
• Cover with water
• bring to the boil and skim away any impurities. Leave the ham to simmer
• allowing 20 minutes per 450g(1lb).
• Pre-heat the oven to 190C/170C Fan/Gas 5.
• Once cooked
• remove the ham from the pan and stand for 10-15 minutes before peeling away the skin.
• The fat can be left as it is or scored
• creating a diamond pattern. Brush the ham with mustard and sprinkle well with the demerara sugar.
• Bake the ham for 30-40 minutes taking care to baste the ham with juices and the caramelised sugar. Once golden
• remove from the oven and rest for 15-30 minutes before carving
• or leave until cold.
• To make gravy
• pour the chicken stock into the roasting pan to lift any residue in the pan and simmer until reduced by one-third to one-half and strain.