Cooking time:plus soaking overnight
Cooking in cider reduces some of the saltiness of the ham - and the glaze makes a delicious delicious devilled crust. Tuck in!
- 2kg (4½ lb) 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 and malt whisky marmalade
Don't throw away the cooking liquid - use it to make pea and ham soup.
- 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.
- Bring to the boil and simmer for 2½ hours, skimming off any scum as it cooks. Top up with boiling water as needed.
- 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.
- 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 mark 6) for 15 to 20 mins until golden.
- Brush on some of the leftover glaze and let the meat rest for 30 mins before carving, or cool and chill until needed.
Nutritional information per portion
- Calories 300(kcal)
- Fat 16.0g
- Saturates 5.0g
- Sugars 5.0g
- Salt 4.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.