Honey & Mustard Roast Ham
- 2 hours 40 mins cooking time
If necessary, leave the ham to soak overnight in a large bowl of water. Drain and pat dry with kitchen paper. But check this on the packaging or with your butcher.
Put the ham in a large pot and cover with water. Add the remaining ingredients and bring to a simmer. Simmer gently for about 1½ hours or until the internal temperature of the ham reaches 70C.
When the ham is ready, remove from the pan and put onto a clean board. Let it cool for 10 minutes. Remove the skin from the ham making sure you keep as much of the fat as possible. Score the fat and stud with cloves.
Preheat oven to 200C/180C fan/gas mark 6.
Add all the ingredients of the glaze to a medium sized pan. Gently heat the ingredients over a medium heat until melted.
Line a roasting tray with foil and place the ham on top of the foil. Brush the ham with the glaze and put into the hot oven for 20 minutes, basting a couple of times with more glaze and a sprinkle of brown sugar.
When the glaze has completely caramelised, remove the ham from the oven and cool completely.
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