Honey & Mustard Glazed Ham

INGREDIENTS

• 2.6 kg unsmoked ham fillet
• 2 celery sticks, roughly chopped
• 2 onions, sliced
• 1 large carrot, sliced
• 4 fresh bay leaves
• 1 tbsp black peppercorns

For the Honey & Mustard Glaze

• 2 tbsp English mustard
• 2 tbsp marmalade
• 1 tbsp cloves
• 2 tbsp brown sugar
• 3 tbsp honey
• Juice and zest of a clementine

METHOD

1. Although hams tend to be much less salty nowadays, soaking overnight is still a good idea.
2. Place the ham in a large pan and cover with cold water. Leave to soak for at least 6 hours, or preferably overnight, then drain.
3. Weigh the ham and calculate the cooking time, allowing 15 minutes per 450g.
4. Place the ham in a large pan and cover with water and bring to the boil, skimming off any scum. Add the celery, onions, carrot, bay leaves and peppercorns and return to the boil, then cover, reduce the heat and simmer until completely tender, occasionally skimming off any scum that rises to the top. Leave to cool in the cooking liquid.
5. Preheat the oven to 180°C / 160°C fan / 300°F / Gas Mark 4.
6. Drain the ham – the stock is a good basis for a soup.
7. Make your glaze by mixing together the English mustard, marmalade, brown sugar, honey, and zest of a clementine. You can use the juice of the clementine to thin the glaze.
8. Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat in a diamond pattern, being careful not to cut into the meat. Stud the meat with the cloves and generously brush the glaze over the ham.
9. Place the ham in a large roasting tin and pour a little water around the base. Roast for 15-20 minutes, basting every 5 minutes, until the glaze is sticky, golden and deeply caramelised.
10. Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15 minutes.