Publications
- 4kg - uncooked, pickled ham on the bone
- 2 - carrots, cut into rings
- 2 - celery sticks, cut into thick pieces
- 5 - whole cloves
- 2 - whole onions, peeled
- 15ml - allspice
- 5ml - black peppercorns
- 30cloves - whole cloves
- 250ml - Glaze: brown sugar
- 125ml - whole-grain mustard
- 60ml - apple cider vinegar
- 60ml - maple syrup or cranberry jelly
1. Place the ham in a saucepan and cover with cold water. Bring to the boil and remove from the heat. Drain the ham and rinse it in clean water to wash off the excess salt.
2. Return the ham to the saucepan and add the carrots and celery. Press five whole cloves into one of the onions, and cut the other onion into quarters. Add the onions, allspice and black peppercorns to the ham in the saucepan. Add enough water to cover the ham completely. Bring to the boil and simmer as follows with the lid on: 30 minutes for every 500g meat, or until you can easily pull off a thread of meat. Remove the saucepan from the plate and set it aside for a while to cool then remove the ham from the liquid and use a sharp knife to remove the skin without loosening the fat. Remove the crackling (the outer skin) and place the ham back into the liquid. Leave to stand until completely cool. Remove, cover with cling film and refrigerate. The ham can be kept in the fridge for up to two days before serving.
3. Preheat the oven. Make diamond-shaped incisions in the fatty part of the ham. Press a clove into each diamond. Line a roasting tin with foil (this makes cleaning afterwards easier) and place the ham in the tin.
4. Prepare the glaze: Mix the brown sugar, mustard, apple cider vinegar and maple syrup or cranberry jelly in a mixing bowl and keep aside. Spread the glaze over the layer of fat containing the cloves. Place the ham in a preheated oven for 30-40 minutes or until golden brown. Baste it a few times.
5. Slice the ham and serve hot or at room temperature.
