Place the ham into a large pot and add the peppercorns, bay leaves and vegetables.
Pour over enough water to cover the meat and cover with a lid. Bring to the boil then immediately turn down the heat. Simmer the ham gently for three-and-a-half hours, topping up with water as necessary.
When the ham is cooked, the meat will be firm. Remove the pot from the heat and leave the ham to cool.
Heat the oven to 180C/gas 4.
To make the glaze: mix the mustard, sugar, orange juice and zest together. Remove the skin from the ham, leaving as much fat on as possible, score it evenly all over, and stud each diamond shape with a clove. Using a pastry brush, brush half the glaze evenly over the outside of the ham.
Roast for 10 minutes then brush the rest of the glaze on top. Cook for 20 minutes or until sticky, golden brown and slightly set. Serve with mustard and cranberry sauce.
Supported by
You will need
Good-quality ham 5-6kg, ideally left on the bone
Black peppercorns 1 tsp
Fresh bay leaves 4
Celery 2 sticks, chopped
Onion 1, chopped
Carrots 4, roughly chopped
For the glaze:
Dijon mustard 2 tbsp
Soft brown sugar 3 tbsp
Orange 1, zest of
Orange juice 150ml
Cloves a handful
Method
Place the ham into a large pot and add the peppercorns, bay leaves and vegetables.
Pour over enough water to cover the meat and cover with a lid. Bring to the boil then immediately turn down the heat. Simmer the ham gently for three-and-a-half hours, topping up with water as necessary.
When the ham is cooked, the meat will be firm. Remove the pot from the heat and leave the ham to cool.
Heat the oven to 180C/gas 4.
To make the glaze: mix the mustard, sugar, orange juice and zest together. Remove the skin from the ham, leaving as much fat on as possible, score it evenly all over, and stud each diamond shape with a clove. Using a pastry brush, brush half the glaze evenly over the outside of the ham.
Roast for 10 minutes then brush the rest of the glaze on top. Cook for 20 minutes or until sticky, golden brown and slightly set. Serve with mustard and cranberry sauce.
Place the ham into a large pot and add the peppercorns, bay leaves and vegetables.
Pour over enough water to cover the meat and cover with a lid. Bring to the boil then immediately turn down the heat. Simmer the ham gently for three-and-a-half hours, topping up with water as necessary.
When the ham is cooked, the meat will be firm. Remove the pot from the heat and leave the ham to cool.
Heat the oven to 180C/gas 4.
To make the glaze: mix the mustard, sugar, orange juice and zest together. Remove the skin from the ham, leaving as much fat on as possible, score it evenly all over, and stud each diamond shape with a clove. Using a pastry brush, brush half the glaze evenly over the outside of the ham.
Roast for 10 minutes then brush the rest of the glaze on top. Cook for 20 minutes or until sticky, golden brown and slightly set. Serve with mustard and cranberry sauce.
Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.
Cookie & Privacy policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.