A leg of ham soaked overnight in cider is slowly boiled and then baked with sugar and mustard. A long process but totally worth it if you're up for it!
8 people made this
1 whole leg of ham on the bone, uncooked
1 large bottle (750ml) dry cider, more if required
8 whole peppercorns
1 bay leaf
175g light brown soft sugar
3 tablespoons mustard powder
whole cloves for studding ham
Directions Prep:8hr › Cook:3hr › Ready in:11hr
Place ham in a large stockpot and cover with cider. Leave in a cold place to soak overnight.
Heat the stockpot over medium high heat. Add the peppercorns and bay leaf and bring to the boil. Reduce heat and simmer for 30 minutes per 450g. Remove from heat.
Preheat oven to 220 C. In a small bowl, mix together the sugar and mustard.
Remove the leg from the stockpot, carefully peel off the skin and score diamond shapes into the fat with a sharp knife. Place the ham in a baking tray with a small amount of the cider to cover the bottom of the tin. Spread the sugar and mustard mixture over the fat on the ham. Press a clove into the corner of each diamond shape.
Roast the ham in preheated oven for 20 to 30 minutes until the fat is crisp and golden. Remove and allow to cool before carving.