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