2 celery stalks, roughly chopped
2 onions, quartered
1 large carrot, roughly chopped
4 fresh bay leaves
1 tbsp black peppercorns
1 tbsp whole cloves
For the honey and mustard glaze:
3 tbsp wholegrain mustard
150g brown sugar
3 tbsp honey
- Check the weight of the ham and calculate the boiling time, allowing roughly 15 minutes per 450g.
- Place in a large pan and cover with cold water. Bring to the boil over a high heat, skimming off any scum that may come to the surface. Add the celery, onions, carrot, bay leaves and peppercorns. Return to the boil, then cover, reduce the heat and simmer until completely cooked through. Leave to cool in the cooking liquid.
- Preheat the oven to 160°C/140°C fan/gas mark 3.
- Carefully peel away the skin of the ham, leaving the layer of white fat intact. Using the tip of a sharp knife, score the fat in a criss-cross pattern, being careful not to cut into the meat. Stud the intersections with the cloves.
- For the glaze, place the honey, mustard, brown sugar and whiskey in a small pot and heat until fully combined and bubbling gently. Allow to cool slightly.
- Place the ham in a roasting tin and thickly brush all over with the glaze.
- Bake for one hour, brushing with extra glaze every 15 minutes or so.
- Remove from the oven, transfer to a platter and tent loosely with foil. Allow to rest for 15 minutes before carving.
Per Serving 713kcals, 32.6g fat (11.2g saturated), 14.7g carbs (14.3g sugars), 81.1g protein, 0.2g fibre, 5.4g sodium