Honey, Mustard and Sugar Glazed Ham
Ths is one of the most traditional and flavoursome ways of cooking a ham.
The juices are used to baste and flavour the ham while it is baking in the oven.
1 ham (unsmoked) 6-7lbs in weight
1 onion, peeled and studded with a few cloves
Afew bay leaves
280ml (1/2 pint) dry cider
Cold water to cover the ham
4 tablesp prepared English mustard
4 tablesp honey
6 tablesp demerara or soft brown sugar
Cloves to stud
150-300ml (1/4-1/2 pint) cider to bake
Place the ham in a large saucepan that will take it comfortably and cover with cold water. Add an onion studded with cloves, cider and bay leaves.
Bring to the boil and simmer gently for 1-2 hours depending on the size – I cook a 3kg (7lb) ham in water for 1 1/2
Remove the ham and cool slightly, then using a sharp knife, score the fat diagonally, first in one direction then the other, creating a diamond-shaped pattern.
Mix the mustard and honey together and using either your hands or a flat-bladed knife, spread the mixture over the top of the ham. Stud each diamond shape with a clove, and sprinke with brown sugar, patting down well.
Transfer the ham to a roasting tin, pour the cider over it and bake at 180°C (350°F or regulo 4) for 1/2 to 1 hour, basting occasionally.
Allow to brown well before serving.