Traditional baked ham

• 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

1. Place the ham into a large pot and add the peppercorns, bay leaves and vegetables.
2. 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.
3. When the ham is cooked, the meat will be firm. Remove the pot from the heat and leave the ham to cool.
4. Heat the oven to 180C/gas 4.
5. 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.
6. 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.