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Cooking in cider reduces some of the saltiness of the ham and the glaze makes a delicious devilled crust. If you're not keen on marmalade replace it with the same amount of demerara sugar.

Take: 3 hours, plus soaking overnight
Serves: 10

Each portion contains...

... of an adult's Guideline Daily Amount

2kg (4 1/2lb) boned ham
1 leek, roughly chopped
2 carrots, roughly chopped
3 bay leaves
1tbsp peppercorns, lightly crushed
2 x 660ml bottles dry cider
Cloves, to stud
3tbsp Dijon mustard
3tbsp orange & malt whisky marmalade

1.Soak the ham in cold water overnight in the fridge. Remove from the water and put in a pan with the leek, carrots, bay leaves and peppercorns. Add the cider and top up with enough water to cover the ham.
2.Bring to the boil and simmer for 2 1/2 hours, skimming off any scum as it cooks. Top up with boiling water as needed.
3.Remove the ham from the liquid and place on a board. Remove the skin, leaving a layer of fat. Score the fat in a criss-cross pattern and stud with the cloves.
4.Mix the mustard with the marmalade and brush or spoon over the ham. Put in a roasting tin and cook at 200°C/400°F/gas 6 for 15 to 20 mins until golden.
5.Brush on some of the leftover glaze and let the meat rest for 30 mins before carving, or cool and chill until needed.

Top tip: Don't throw away the cooking liquid - use it to make pea and ham soup.

Try more:
Roast dinner recipes

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